Farfalle pasta with smoked salmon and zucchini
This divinely delicious recipe for farfalle with smoked salmon and zucchini has a delicate creamy flavour enhanced by the addition of a little grated fresh ginger and orange zest.
- 400 g farfalle (bow tie) pasta (I used Rummo farfalle)
- 150 g smoked salmon ( I used smoked wild sockeye salmon trimmings)
- 1 zucchini
- 2 garlic cloves peeled and crushed
- 200 ml cooking cream or thick double cream
- 2-3 tbsp olive oil
- 1/2 tsp fresh ginger grated
- 1 tsp orange zest
- salt for pasta and to taste
- black pepper to taste
- Put a large pan of water onto boil for the pasta. When it starts to boil add some salt and bring to the boil again.
- In the meantime, wash the zucchini, pat it dry and cut off the ends. Cut the zucchini lengthwise in 4 parts. Cut each quarter in two and cut into cubes.
- Put the cream in a bowl and mix in the grated ginger, a little orange zest and some black pepper. Set aside.
- Heat a little olive oil in a frying pan or skillet and add the crushed garlic cloves. As soon as the garlic begins to soften, add the zucchini and sauté for a couple of minutes.
- As soon as the zucchini become translucent, add the smoked salmon in pieces. Remove the garlic.
- Cook the salmon with the zucchini for a couple of minutes then add the cream mixture.
- Turn down the heat, stir well and allow to cook for 5 minutes. Add salt and pepper to taste.
- Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water, drain the pasta and add it to the sauce. Mix well. If it seems dry, add a little of the pasta cooking water.
- Serve immediately with a sprinkling of orange zest, and pepper if required.
I used smoked wild sockeye salmon trimmings for this recipe but it is possible to use normal smoked salmon slices. If you can't find farfalle pasta you could also use penne.
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