Ingredients
- 200 gsmoked wild salmon
- 150 mlfresh cream
- 150 gfresh mushrooms
- 140 gpasta (pennette or penne)
- 100 gfresh peas
- 2 clovesgarlic
- 1 spoonextra-virgin olive oil
- 1 pinchtable salt
- 1/2 glasswhite wine dry
- 1/4 teaspoonground vegetable stock
- q.s.fresh parsely
- q.s.fresh dill
- q.s.ground pepper
Preparation
– chop the garlic and put it into a saucepan together with the extra virgin olive oil and some chopped parsley and dill;
– put the saucepan onto the stove on a medium fire;
– when garlic starts browning, add the peas;
– after few seconds pour the wine and the ground vegetable stock and stir well;
– in the meantime, bring to boil abundant salted water into a separate pot and cook the pasta in it;
– going back to saucepan, add the mushrooms;
– cook for around 10 minutes, then add the salmon chopped into small cubes;
– after 2 minutes add the fresh cream and mix well;
– drain the pasta al dente and put in the same saucepan with salmon;
– stir well and cook for another minute;
– serve topped with some fresh dill
