Serves: 2
Time to prepare: 10 mins
Time to cook: approx 15 mins
Cals per portion: 820
175g (6oz) pasta shapes (see Tip)
15g (1/2oz) butter
10ml (2tsp) oil
1 shallot, finely chopped
150ml (1/4pt) dry white wine
100g (4oz) sugar snap peas, sliced lengthways
150ml (1/4pt) double cream
100g (4oz) smoked salmon cut into thin strips
15ml (1tbsp) fresh chopped dill, to garnish
1. Cook the pasta in a large pan of lightly salted boiling water, or according to the instructions on the packet.
2. Meanwhile, heat the butter and oil in a frying pan and fry the shallots for 5 mins. Add the wine and boil rapidly until the liquid is reduced by two-thirds.
3. Add the sugar snap peas to the pan and cook for 1 min. Remove from the heat and gradually stir in the cream. Return the pan to a gentle heat and simmer for 2-3 mins until the sauce has thickened slightly.
4. Drain the pasta well and stir into the sauce with the smoked salmon. Season to taste with salt and freshly ground black pepper and divide between 2 serving bowls. Garnish with the chopped dill and serve immediately.
Top tip:
You can use any shaped dried pasta for this dish, but spiral shapes such as Buitoni's Riccioli seem to suit the creamy sauce particularly well.