Tuesday 9 April 2024


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!!



  • 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

  • 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.

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