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
- 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
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket