Yolanda’s Brown Easy Pasta with Peas, Crispy Bacon and Flaky Salmon
Serves 2-3
Ingredients:
- Oil
- 1 Onion, diced
- 1 Garlic Clove, crushed
- A handful of Flat Leaf Parsley, snipped
- 5 Streaky Bacon Rashers* (or Pancetta) sliced
- 220g of Conchiglie* or Fusilli pasta
- 100g of Green Peas (frozen is fine)
- 1 container of Thick Cream (Crème Fraîche)
- 40g of Parmesan Cheese
- 40g of Halloumi Cheese, grated
- 200g of Skinless Salmon
- Cajun Seasoning
- All Italian dried Herb Seasoning
- Salt and Pepper
Method:
- Set a pot filled with water to boil for the pasta and season it with salt.
- Season Salmon with Salt, Cajun Seasoning and pepper and cook under the grill for 15 minutes.
- Warm a frying pan on a medium-high setting with a drizzle of oil.
- Toss in the bacon / pancetta, letting it sizzle until golden, then lift it out onto a paper towel.
- Lower the flame to medium, toss in the diced onions, stirring until translucent. Mix in the garlic for an extra minute. Set aside.
- Boil the pasta for 11 minutes.
- Toss in the peas, bring back to the boil.
- Strain the water, reserving a cupful for later.
- As the pasta bubbles away, return then onion to the frying pan, and add the Bacon / Pancetta, mix in the thick cream, season with salt, and sprinkle black pepper. Flake in the salmon.
Stir until combined. - Stir the pasta and peas into the creamy mixture.
- Grate half of the Parmesan Cheese into the frying pan, stirring well. If the mixture seems too thick, add in some of the reserved pasta water.
- Spoon the pasta into dishes, garnish with parsley snippets, and top with a generous sprinkle of halloumi… Serve and enjoy!