Spring is in the air and this pasta concoction is basically the new season on a plate!
A creamy sauce with leeks (my fav), dill and a touch of Boursin gets tossed with rigatoni before getting topped with a pan fried salmon fillet and the most irresistible honey and mustard drizzle!
Zingy, nutritious and super easy to make! Will be making again!!
SERVES 2
INGREDIENTS
- 3 leeks
- 400g rigatoni
- 2 garlic cloves
- knob of butter
- bunch of dill
- 2 salmon pieces
- 30g parmesan
- 300ml double cream
- 1 tbsp Boursin
- olive oil
- 1 tbsp dijon mustard
- 1 tbsp honey
- Salt & pepper
METHOD
- Cook the pasta in boiling water until al dente, reserving 100ml of the pasta cooking water
- Chop your leeks into 2 cm rounds and put in a deep bottom frying pan with a knob of butter and the minced garlic to soften for about 5-7 minutes.
- Drizzle the salmon with oil and season before putting in another frying pan on a medium heat, cooking each side for around 2-3 mins (I like my salmon to not be overdone), once done set the salmon aside.
- Finely chop your dill before adding the dill, double cream and Boursin to the frying pan with the leeks, adding 100ml pasta water as well.
- Stir well to combine and keep bubbling away on a medium heat.
- In a small bowl mix together the Dijon, honey and 1tsp of the chopped dill.
- Once the leek and dill sauce is nice and creamy add your pasta and toss together.
- Plate up the pasta with the salmon on top, then finish with a generous drizzle of the honey mustard sauce.
No comments:
Post a Comment