Minted Salmon Pasta with Mascarpone

This lovely pasta dish cooks in minutes but is luxurious enough for easy entertaining.

This recipe uses our award-winning gluten-free, Garden Mint salmon fillets. It's ideal for a special supper - but simple to make on any day of the week!

Serve with a fresh salad.

Ingredients

2
BigFish Brand™ Salmon Fillets with Garden Mint (frozen)
175g
pappardelle pasta
100g
Mascarpone cheese
100g
asparagus tips
50ml
dry white wine
1
clove garlic, finely diced
1
shallot, finely diced
2 tbsp
olive oil
Seasoning:
zest of half a lemon, salt and pepper
Garnish:
two sprigs of fresh mint

Method

1.
Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.
2.
Take the BigFish Brand™ salmon from the freezer and remove the outer packaging. Pierce a hole in the vacuum pack on each fillet, then place on a microwaveable plate and cook on full power for 4 minutes from frozen, until cooked.
3.
Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.
Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.
4.
Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.
5.
Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.
6.
Drain the pasta and asparagus, and then add to the salmon and sauce. Add the lemon zest to the pasta and sauce, seasoning with salt and pepper.
7.
Serve in pasta bowls, topping each portion with a sprig of fresh mint.