Angel hair pasta with smoked salmon, peas and mint

• 0:20 Prep
• 0:15 Cook
• 4 Servings
• Capable cooks

Salmon is a wonderful combination with pasta for a light and easy meal. Featured in Pasta recipes, Quick meals

Ingredients

• 2 teaspoons olive oil
• 1 leek, trimmed, washed, thinly sliced
• 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
• 120g (3/4 cup) frozen peas
• 125ml (1/2 cup) extra light thickened cream
• 80ml (1/3 cup) fresh lemon juice
• 1 x 175g pkt hot smoked salmon, skin removed, flaked
• 350g dried angel hair pasta
• 1/4 cup fresh mint leaves

Method

• Step 1 Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
• Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
• Step 3 Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.
• Low sugar

Nutrition

• 2074 kj Energy
• 12g Fat Total
• 5g Saturated Fat
• 6g Fibre
• 25g Protein
• 37mg Cholesterol
• 593.55mg Sodium
• 5g Carbs (sugar)
• 70g Carbs (total)
All nutrition values are per serve

Notes

Budget tip: To save at the checkout, replace the smoked salmon with canned pink salmon. Variation: Angel hair pasta with tomato, smoked salmon and mint: Omit the cream and lemon juice. Add a 400g can diced tomatoes with the asparagus in step 1.

• Author: Cynthia Black
• Image credit: Ben Dearnley
• Publication: Australian Good Taste

Source: taste.com.au