Frozen broad beans are delicious and are extremely good value for money; they are a perfect accompaniment to the smoked salmon. I know smoked salmon is expensive, but if you buy the trimmings or end cuts, a little can go a very long way. The secret is not to overcook the salmon. Make sure it is warm and not too hot
Ingredients
- 175 g frozen blanched baby broad beans
- 3 tbsp olive oil
- 3 spring onions, sliced on an angle
- 2 tbsp chopped fresh coriander
- 500 g dried Rigatoni pasta, cooked and drained
- 225 g smoked salmon, cut into thin strips
- 10 Black olives cut in quarters
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- sour cream and chopped fresh chive, to serve
Instructions
- Add the beans to a pan of boiling water and simmer for about 4 minutes, or until tender. Strain.
- Heat the olive oil in a wok (don't let it get too hot), add the spring onions, and cook for a few seconds to soften.
- Add the coriander and pasta, then season well and cook for about 3 minutes to heat through, do not overcook.
- Add the hot broad beans and black olives to the pasta with the smoked salmon and toss to combine, then cook for about 1-2 minutes to warm through - be careful you don't overcook the salmon. It must remain opaque.
- Season well and add a squeeze of lemon juice.
- Serve in a deep bowl, topped with a spoonful of sour cream and chopped chives.
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Nutrition Facts
Warm Pasta with Smoked Salmon, Olives and Broad Beans
Amount per Serving
Calories
678
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Cholesterol
13
mg
4
%
Sodium
491
mg
21
%
Potassium
525
mg
15
%
Carbohydrates
103
g
34
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
