An extremely simple and extremely quick pasta supper for all the family today that’s oh so yum. Our kids love it, but then they really like fish, and broccoli’s interestingly both their fave veggie.
Unknowingly I think I may have used the last of our lovely Chez Foti broccoli in this dish. I went out to pick some more today thinking we had loads to eat up, only to find our new feathery residents have stripped all the heads bare!. They’ve also nibbled up all my baby savoy cabbages and uprooted the lovely beetroot. Hmmmm. Me thinks it’s time to fence off the veggie plot.
Enough for a family of four:
A smallish broccoli, separated into bite size florets
200g dried penne pasta, or similar
5 spring onions, sliced
3 tbsps of creme fraiche
zest of one lemon, plus a little juice
a large handful of parsley, finely chopped
180g smoked salmon, cut into small strips
salt & pepper
grated Parmesan to serve
Steam the broccoli florets until they’re al dente – cooked but with a tiny bit of bite to them. At the same time, but in a different pan, cook the pasta to packet instructions, again so it’s al dente. Once cooked drain and set aside.
Meanwhile heat a frying pan or large saucepan and add the merest dash of olive oil and the diced spring onions. Cook for a couple of minutes, stirring regularly. Add the steamed broccoli florets, creme fraiche, lemon zest, chopped parsley and the salmon. Give everything a good stir around and heat until bubbling and allow to cook for a couple of minutes more.
Taste the sauce and add plenty of freshly ground black pepper, salt if necessary (the smoked salmon’s pretty salty so you may not need to add any more), and a generous squeeze of lemon juice. Taste again and add more of each to suit.
Stir in the pasta and serve immediately with a sprinkling of freshly grated Parmesan over the top.
Simple as that!
Like this? Have you tried these other recipes – Kid’s Bolognese, Pumpkin Mac n’ Cheese, Roasted Veggie Lasagne or Salmon Fishcakes?