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Recipe: Pink Pasta

July 31, 2011

This is my take on a classic Penne Pasta with Salmon, Cream and Dill, using beetroot-cured salmon.

Onion, cut in a chunky dice
Big knob of Salted Butter
A tiny sprinkle of Salt
200ml Crème Fraiche
A handful of fresh or frozen Peas
6-8 slices of Beetroot-cured Salmon
Two handfuls of grated Parmesan, with extra to serve
Freshly ground Black Pepper
300g of dried Spaghetti or Linguine

Serves 4


1. Cook the pasta according to the packet instructions.

2. Melt the butter in a large saucepan, add the onion and the sprinkle of salt.  Cook gently, so that the onion softens slightly but doesn’t brown and doesn’t loose its bite.  You want a nice crunch from the onion when you’re eating the soft pasta and the creamy salmon sauce.

3. Add the crème fraiche and peas and heat gently until the peas are almost cooked.

4. Add the beetroot-cured salmon, stirring it through the sauce.  It will start to cook gently – you don’t want it too cook too much as it will start to dry out.

5. Add the grated Parmesan and ground black pepper, then check the seasoning.  Add more salt and pepper if necessary, but the salmon has a lot of seasoning already, so probably unlikely.

6. Drain the cooked pasta and add it straight to the sauce.  Make sure the pasta is fully coated before dishing it up with a sprinkling of grated Parmesan, and maybe an extra grind of black pepper.  I served mine with a few stems of broccoli, as the iron richness goes really well with the salmon and cream sauce.

Want to make your own Beetroot-cured Salmon? I’ve found this wonderful recipe on BBC Good Food. It takes about a week to cure, but it’s totally worth the effort, providing you don’t mind pink hands!


From → Recipes

One Comment
  1. That’s so cute, it’s pink lol. Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? If you have any, I would love some advice 🙂

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