Ingredients

• Perfect for 2 people

• 160g chickpea bronze die pasta
• 1 tsp oil
• 1 tsp butter
• 2 big cloves garlic
• 2 shallots ( ½ onion )
• 150mls cream
• 100g soft Irish Goats Cheese
• 2 heaped tbsp chopped fresh rosemary
• Optional : 200g salmon + ½ tsp butter
• 1 courgette
• 1 handful peas
• Zest ¼ lemon (optional)
• ½ heaped tsp freshly ground black pepper
• 35g freshly grated 36month old aged parmesan

Hazelnut Gremolata

• 2 cloves garlic
• 50g pine nuts / toasted hazelnut
• 1/4 tsp smoked paprika
• Zest 1/2 lemon
• 1 big handful chopped parsley
• 2 sprigs rosemary

Method

1. Preheat the oven to 200℃ fan / 220 ℃ Peel and finely dice the onion and garlic. Remove the rosemary leaves from the stalks and finely dice. Heat the oil & butter in a large pan. Sauté the onion and garlic over a low heat for 10-12 minutes.
2. Cook the pasta by plunging it into a large pot of boiling water and cook until al dente ( with a bit of bite ).
3. Place the salmon on a oven tray with butter and bake for 8-10 minutes.
4. As the pasta cooks, add the cream and goats cheese to the pan. Stir through for a couple of minutes until you reach a bubbly, creamy sauce.
5. Using a peeler form long ribbons from the courgette.
6. Add the pea and lemon zest to the sauce, drain the pasta. Reserve some pasta water and toss the pasta in to the sauce. Season with lots of freshly ground black pepper.
7. Just before serving add the courgette ribbons and flake in the hot salmon.
8. Garnish with freshly grated parmesan and pinch of black pepper.
9. Enjoy