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Bavettine with Smoked Salmon and Rocket

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Serves: 4
Ingredients:
55g / 2 oz rocket
salt and pepper
1/2 lemon, to garnish
350g / 12 oz dried bavettine
2 tbsp olive oil
1 garlic clove, finely chopped
115g / 4 oz smoked salmon, cut into thin strips
Method:

Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Just before the end of the cooking time, heat the olive oil in a heavy-based frying pan. Add the garlic and cook over a low heat, stirring constantly, for 1 minute. Do not allow the garlic to brown or it will taste bitter. Add the salmon and rocket. Season to taste with salt and pepper and cook, stirring constantly, for 1 minute. Remove the frying pan from the heat.

Drain the pasta and transfer to a warmed serving dish. Add the smoked salmon and rocket mixture, toss lightly and serve, garnished with a lemon half.


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