Family friendly Italian

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

Name: Orecchiette with hot-smoked salmon, peas and beurre blanc sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 400g orecchiette or other short dried pasta; 1/3 cup (80ml) white wine; 1/3 cup (80ml) white wine vinegar; 2 eschalots, finely chopped; 175g chilled unsalted butter, chopped; 1 cup (120g) frozen peas; 250g hot-smoked salmon or trout fillets, skin removed, flaked; 2 tbs thickened cream; 2 tbs chopped dill, plus extra sprigs to serve

6 ratings

10m

20m

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

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Valli Little's simple pasta dish is packed with gorgeous flavours. Add a slice of crusty bread and a salad, and you're ready to eat!

400g orecchiette or other short dried pasta
1/3 cup (80ml) white wine
1/3 cup (80ml) white wine vinegar
2 eschalots, finely chopped
175g chilled unsalted butter, chopped
1 cup (120g) frozen peas
250g hot-smoked salmon or trout fillets, skin removed, flaked
2 tbs thickened cream
2 tbs chopped dill, plus extra sprigs to serve

Method

1.

Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.
2.

Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep warm. Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.
3.

Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.