Pasta With Cilantro Peas And Smoked Salmon Recipes

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
• Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

Steps:

• Cook pasta in salted boiling water.
• Cook, stirring until the pasta is"al dente".
• Drain the pasta and return it to the warm pot.
• Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
• Simmer till heated through.
• Stir.
• Add salt and pepper to taste.
• Garnish with fresh dill.

Steps:

• With processor running, drop garlic and chili through feed tube; chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; add fresh peas if using and boil 2 minutes. Do not precook frozen peas. Drain pasta and peas. Return to same pot. Mix in sauce and thawed frozen peas if using. Add salmon and chives.

Steps:

• Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
• Meanwhile, in food processor or blender blend garlic, jalapenos, and cilantro.
• Add whipping cream and blend until thick.
• Add lime juice and season with salt and pepper.
• When pasta is firm, add peas and cook for 2 minutes (do not cook if using frozen).
• Drain pasta and peas and return to same pot.
• Mix in sauce and thawed frozen peas.
• Add salmon and chives.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.