Monday, 6 February 2012

Peas & Smoked Salmon Alfredo

2tbsp. EVOO(extra virgin olive oil)
1 small onion, finely chopped
1 1/2cup frozen green peas
1 1/2cup half & half cream
200g smoked salmon + extra for garnish
1 cup grated pecorino romano cheese
pinch each of black pepper & pepper flakes
sea salt to taste
500g corn pasta, fusilli or any shape or type

Bring a large pot of salted water to a boil. Tip in pasta and stir so it will not stick. Continue cooking and stirring occasionally until cooked to your taste.

Meanwhile preheat a small saucepan with the EVOO and saute onions until softened.  Add peas and peppers, stirring to coat and cook for 2-3min
Add cream and lower heat to simmer, do not allow to boil or it will curdle.
Drain pasta in a colander but, return it quickly to the pot so it retains some of the pasta water, this will help extend the sauce. Add cheese to the cream mixture, stirring to melt, taste for seasonings. Add cream mixture and salmon to pasta, stir to incorporate.

*Serving Suggestion: Divide into 4 portions top with extra smoked salmon*

~Using half & half cream instead of 35% greatly reduces the fat calories~

This dish is restaurant worthy! The sauce is fast and so easy that is can be prepared any day of the week.
Enjoy with love!

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