Wednesday, October 26, 2011

Cooking with DKG: Episode 742

I have so many thoughts swirling around, ready to pop out as a blog post, but no time to coherently master them into submission. So you'll need to put up with a quick recipe instead, because god knows there aren't enough recipes swirling about the cyber world.

This isn't anything ground breaking just a combination of some of my favourite flavours and the result of reading a dozen recipes featuring the words Smoked Salmon and Ricotta.

Quick Salmon, Ricotta and Tomato Pasta

500g pasta
200g Smoked Salmon
1 punnet cherry tomatoes, halved or whole (as you like)
2 cloves garlic, crushed or finely chopped
Zest of 1 lemon
1 Tablespoon olive oil + extra for serving
1Tablespoon butter (homemade in the Thermomix is nice - ha ha)
2-3 Tablespoons Ricotta
2-3 Tablespoons Sour Cream
Handful of parsley
Salt and Pepper

Cook pasta. Drain.
Return pot to low heat.
Add olive oil and butter and garlic. Cook for a minute or two, stirring.
Add tomatoes, zest. Cook for a minute, stirring once or twice.
Add smoked salmon, ricotta, sour cream, parsley. Stir until ricotta and sour cream have combined to a smooth sauce.
Add cooked pasta, salt, pepper, extra olive oil to taste. Heat through briefly while stirring.

* This quantity gave us dinner for four plus enough for lunch for Big Jay. Probably we could have squeezed out two lunches if we weren't such greedy little piglets last night.

I love these flavours. The lemon zest really gives it a boost. It's a warmer months style of pasta for when you're sick of spag bol (I rarely get sick of it but...). Will said he wanted to eat it every night which is a pretty good endorsement.

Obviously you can add whatever you have in the fridge: frozen peas, rocket, baby spinach, capers, make it with sliced chicken or proscuitto instead of salmon. We had it with funky little pasta shapes I bought at Costco which look a little like shark eggs or alien pods but I think it would work with any type of pasta at all.


1 comment:

Jules said...