A creamy and zesty dinner recipe for pea and salmon spaghetti
300g Salmon and Trout Shavings
1 Onion – thinly sliced
20g Garlic – crushed
1 sachet Chicken Stock
4 Courgette – shaved with a peeler, cores chopped
200ml Sour Cream
1 Lemon – zested then halved for juicing
10g Italian Flat Leaf Parsley – chopped
40g Grated Parmesan
Milk (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Before You Begin: Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.
Washing Instruction: Wash your hands, courgette, and lemon well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.
Gino’s Tip: This is one of my favorite weeknight quickies inspired by one of my favorite reads – River Cafe Cook Book Easy – its a kitchen staple for classic Italian cooking.
Step 1 – Spaghetti: Cook your spaghetti in a large saucepan of salted boiling water for 10-12 minutes until “al dente”. Drain through a colander and set aside until later.
Step 2 – Pea Saute: Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your Salmon and Trout Shavings for 2-3 minutes until slightly crisp. Proceed to add your sliced onions, chopped garlic and cook for 1-2 minutes. Now add your peas, courgette cores, along with a dash of water and your chicken stock; cook for 2-3 minutes until your peas are tender. Remove your pan from the heat and add your shaved courgette. Season with salt and pepper.
Step 3 – Lemon Cream Spaghetti: Whisk your creme fraiche in a large mixing bowl along with a few pinches of lemon zest – sometimes all can be overpowering so taste as you go – your lemon juice, half your parmesan and a few dashes of milk to loosen the sauce slightly. Once your pasta has cooked, mix it into your lemon cream along with your chopped Italian flat-leaf parsley. Taste and season with salt and pepper.
To serve: Divide your lemon cream spaghetti amongst your servings and top with your pea saute, salmon and trout shavings and sprinkle over your remaining parmesan. Enjoy!
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