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Angel hair pasta with smoked salmon, peas and mint


Enjoy restaurant-quality pasta at home for a fraction of the price - and save yourself a cab fare, too.

  • 2 tsp olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 120g (3/4 cup) frozen baby 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

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.

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.

3. Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.

Notes

· Budget tip: To save at the checkout, replace the smoked salmon with canned pink salmon.

With a twist: Angel hair pasta with tomato, smoked salmon & mint: Omit the cream and lemon juice. Add a 400g can diced tomatoes with the asparagus in step 1.


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