Saffron Pasta Shells With Salmon Recipe

A really elegant spring pasta dish that features fresh asparagus and garden peas, subtly flavoured with saffron and a hint of chilli in a cream sauce.


Prep Time

10 minutes (excl thawing time)

Cooking Time

30 minutes


Serves 6 - 8

Recipe Ingredients

  • 500 g SPAR Italian Style Pasta Shells
  • ¼ cup (65 ml) SPAR Butter
  • 100 g fresh asparagus, blanched
  • 100 g frozen SPAR Garden Peas, blanched
  • 100 g mange tout peas, blanched
  • 1 packet frozen SPAR Salmon, defrosted and cut into ribbons

For the Sauce

  • 2 cups (500 ml) SPAR Cream
  • 10 -12 saffron threads
  • ½ teaspoon (3 ml) dried chilli flakes
  • Freshly ground black pepper

Recipe Method

  1. Boil the pasta in plenty of boiling salted water until tender. Drain.
  2. Melt the butter and toss the asparagus, frozen peas and mange tout peas for about 1 minute. Add the salmon. Remove from heat.
  3. Heat the cream, saffron threads and dried chilli flakes over a medium heat until heated through. Allow to simmer gently until reduced by half. Season with freshly ground black pepper.
  4. Toss the prepared pasta, vegetables and salmon and the saffron cream together. Heat through and serve immediately.

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