Name: Lemony hot-smoked salmon pasta with chilli pangrattato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 375g packets fresh fettuccine; 1/3 cup extra virgin olive oil; 1/2 cup panko breadcrumbs; 2 small red chillies, seeded, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 1 eschalot, sliced; 2 cloves garlic, crushed; 150g snow peas, trimmed; 2 bunches asparagus, trimmed, cut into 4cm lengths; 300ml pure cream; 2 x 150g hot-smoked peppercorn salmon, skin removed, flaked; 2 tsp finely grated lemon rind; 1 Tbsp lemon juice; 60g baby rocket; Lemon wedges, to serve

This dish strikes the perfect harmony between succulent hot-smoked salmon, vibrant seasonal vegetables, and the bright zestiness of lemon. In just 20 minutes, you’ll have a gourmet-quality pasta that’s both satisfying and delightfully tangy.

Meaning ‘breadcrumbs’ in Italian, pangrattato is a crunchy, tasty topping for pasta that’s also called ‘poor man’s parmesan’. Make it with chilli to give your creamy salmon and asparagus fettuccine a crispy kick.

Ingredients

2 x 375g packets fresh fettuccine

1/3 cup extra virgin olive oil

1/2 cup panko breadcrumbs

2 small red chillies, seeded, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

1 eschalot, sliced

2 cloves garlic, crushed

150g snow peas, trimmed

2 bunches asparagus, trimmed, cut into 4cm lengths

300ml pure cream

2 x 150g hot-smoked peppercorn salmon, skin removed, flaked

2 tsp finely grated lemon rind

1 Tbsp lemon juice

60g baby rocket

Lemon wedges, to serve

Method

Cook pasta in a large saucepan of boiling, salted water for 2 minutes or until al dente. Drain, reserving 1/3 cup cooking water.

Meanwhile, heat 1/4 cup of the oil in a large, deep frying pan on medium-high heat. Add breadcrumbs and chilli. Cook, stirring constantly, for 2-3 minutes or until breadcrumbs are golden and crunchy. Season. Transfer pangrattato to a bowl.

Heat remaining oil in same pan. Add eschalot. Cook, stirring, for 2 minutes or until softened. Add garlic, snow peas and asparagus. Cook, tossing occasionally, for 2-3 minutes or until almost tender. Add cream and bring to a simmer. Add pasta, salmon, reserved cooking water, lemon rind and juice. Toss over heat until pasta is well coated in sauce. Season.

Serve salmon pasta topped with pangrattato and rocket, with lemon wedges on the side.

You might also like to make Fast Ed’s pasta salad with prawns and garden greens

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