Broccoli and salmon pasta
For the garlic crumbs:
121g (4oz) piece of wholemeal bread – slightly stale is best
2-3 tbsp olive oil
2 cloves garlic, crushed
A pinch of dried chilli flakes (optional)
Salt & freshly ground black pepper
For the pasta:
375g (13oz) dried tagliatelle
250g (9oz) broccoli, cut into 3-4cm lengths
200g (7oz) smoked salmon
300ml (10fl oz) crème fraiche, either full or half fat
A small bunch of chives, snipped
A little salt & freshly ground black pepper
1 To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.
2 Heat a frying pan over a medium heat and add 2 tablespoons of oil. Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry. Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.
3 Bring a large pan of lightly salted water up to a rolling boil. Add the tagliatelle and cook according to the packet instructions, for about 12 minutes. 3 minutes before it’s due to be cooked, drop in the broccoli. Drain well and tip back into the pan.
4 Stir through the smoked salmon, cream and chives until evenly mixed, warming over a low heat as you do so. Season to taste with salt and pepper and serve in warmed bowls.
5 Pass the garlic crumbs around separately for people to add themselves.
Recipe and image courtesy of Tenderstem broccoli