/getattachment/c8317301-3348-45c8-adf6-b454c1201c53/Saffron-Pasta-Shells-With-Salmon.aspx
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)
Recipe Ingredients
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500 g SPAR Italian Style Pasta Shells
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¼ cup (65 ml) SPAR Butter
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100 g fresh asparagus, blanched
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100 g frozen SPAR Garden Peas, blanched
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100 g mange tout peas, blanched
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1 packet frozen SPAR Salmon, defrosted and cut into ribbons
For the Sauce
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2 cups (500 ml) SPAR Cream
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10 -12 saffron threads
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½ teaspoon (3 ml) dried chilli flakes
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Freshly ground black pepper
Recipe Method
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Boil the pasta in plenty of boiling salted water until tender. Drain.
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Melt the butter and toss the asparagus, frozen peas and mange tout peas for about 1 minute. Add the salmon. Remove from heat.
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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.
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Toss the prepared pasta, vegetables and salmon and the saffron cream together. Heat through and serve immediately.
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