Frozen broad beans are delicious and are extremely good value for money; they are a perfect accompaniment to the smoked salmon. I know smoked salmon is expensive, but if you buy the trimmings or end cuts a little can go a very long way. The secret is to not overcook the salmon, just make sure it is warm and not too hot
- 6oz / 175g frozen blanched baby broad beans
- 3 tbsp / 45ml olive oil
- 3 spring onions, sliced on an angle
- 2 tbsp / 30ml chopped fresh coriander
- 1lb 2oz / 500g dried Rigatoni pasta, cooked and drained
- 8oz / 225g smoked salmon, cut into thin strips
- 10 Black olives cut in quarters
- 1 tbsp / 15ml lemon juice
- salt and freshly ground black pepper
- sour cream and chopped fresh chives, to serve
- Add the beans to a pan of boiling water and simmer for about 4 minutes, or until tender. Strain.
- Heat the olive oil in a wok (don't let it get too hot) then add the spring onions and cook for a few seconds to soften.
- Add the coriander and pasta then season well and cook for about 3 minutes to heat through, do not overcook
- Add the hot broad beans and black olives to the pasta with the smoked salmon and toss to combine then cook for about 1-2 minutes to warm through - be careful you don't overcook the salmon it must remain opaque.
- Season well and add a squeeze of lemon juice.
- Serve in a deep bowl, topped with a spoonful of sour cream and chopped chives.