Warm Pasta With Smoked Salmon, Olives And Broad Beans

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
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Warm Pasta With Smoked Salmon, Olives And Broad Beans

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

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  1. Add the beans to a pan of boiling water and simmer for about 4 minutes, or until tender. Strain.
  2. 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.
  3. Add the coriander and pasta then season well and cook for about 3 minutes to heat through, do not overcook
  4. 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.
  5. Season well and add a squeeze of lemon juice.
  6. Serve in a deep bowl, topped with a spoonful of sour cream and chopped chives.