Creamy Smoked Salmon Rigatoni

Name: Creamy Smoked Salmon Rigatoni with Sugar Snaps and Herby Walnut Crumb
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 1 Echalion Shallot; 1 Dill; 1 Walnuts; 200 Rigatoni Pasta; 150 Creme Fraiche; 1 Sugar Snap Peas; 150 Hot Smoked Salmon

with Sugar Snaps and Herby Walnut Crumb

Recipe Development TeamPublished on August 04, 2020

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Quick, comforting, and filled with fresh flavours, our creamy smoked salmon rigatoni is the perfect recipe for cosy nights in. Shallots are fried until soft and golden before being gently combined with smoked salmon and fresh dill in a velvety crème fraîche sauce. Toss the sauce through the rigatoni and serve in deep bowls.

Tags:

Rapid

Allergens:

Nuts

•Cereals containing gluten

•Milk

•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Dill

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

200

Rigatoni Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

Sugar Snap Peas

150

Hot Smoked Salmon

(Contains: Fish)

Nutritional information

Energy (kJ)3339 kJ

Energy (kcal)798 kcal

Fat40 g

of which saturates13 g

Carbohydrate81 g

of which sugars8 g

Protein36 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Kettle

•Knife

•Medium Saucepan

•Colander

•Bowl

Cooking Instructions and Tips

Fill and boil your kettle.Halve, peel and thinly slice the shallot.Roughly chop the dill (stalks and all).Roughly chop the walnuts.

When the kettle has boiled, pour the boiling water into a large saucepan and put on high heat.Add the rigatoni along with 0.5 tsp of salt.Simmer until the rigatoni is tender, 12 mins.

Meanwhile, heat a splash of oil in a saucepan over medium heat.When hot, add the shallot.Stir and cook until softened, 3-4 mins, then add half of the dill.Stir in the creme fraiche, bring to the boil then remove from the heat.

When the rigatoni has 3 mins left, add the sugar snaps to the boiling water.Cook for 3 mins, then drain the pasta and sugarsnaps in a colander.Pop back in the pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, gently reheat the creamy sauce on a medium heat.Carefully fold in the hot smoked salmon and simmer gently until the fish is piping hot, 2-3 mins.Season to taste with salt and pepper.

Add the pasta to the pan with the sauce and gently mix together.TIP: Add a splash of water if it needs loosening.Serve in deep bowls and finish with a sprinkle of walnuts and remaining dill.Enjoy!