Creamy Goats Cheese, Courgette and Rosemary Pasta with salmon and fresh garden summer peas
Perfect for 2 people
160g chickpea bronze die pasta
1 tsp oil
1 tsp butter
2 big cloves garlic
2 shallots ( ½ onion )
100g soft Irish Goats Cheese
2 heaped tbsp chopped fresh rosemary
Optional : 200g salmon + ½ tsp butter
1 handful peas
Zest ¼ lemon (optional)
½ heaped tsp freshly ground black pepper
35g freshly grated 36month old aged parmesan
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
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.
Cook the pasta by plunging it into a large pot of boiling water and cook until al dente ( with a bit of bite ).
Place the salmon on a oven tray with butter and bake for 8-10 minutes.
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.
Using a peeler form long ribbons from the courgette.
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.
Just before serving add the courgette ribbons and flake in the hot salmon.
Garnish with freshly grated parmesan and pinch of black pepper.
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