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Hot-smoked salmon pasta

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g Woolworths organic penne rigate pasta
1x140 g jar Woolworths sundried tomato pesto
2 cloves garlic, minced
2 cups cream
1 x 80 g pack Woolworths hot-smoked salmon with pepper, mustard and dill, flaked
50 g capers
Italian parsley, to garnish

Method

1. Cook the penne according to package instructions, reserving some of the cooking water.

2. Heat the tomato pesto in a large saucepan, then add the garlic and cook until fragrant, stirring. Add half a ladleful of the reserved pasta water and cook the sauce until reduced by half.

3. Add the cream and bring to a simmer, then reduce over a low heat until thickened. Season to taste.

4. Toss the hot pasta through the sauce and serve topped with the capers, flaked salmon and parsley.

Cook's note: Can’t find sundried tomato pesto? Use chopped sundried tomatoes or Woolies’ long-life sundried tomato stir-through pasta sauce.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Smoked mussels pasta

Beef-and-kale lasagne

Mushroom tortellini

Chicken, bacon, and spinach pasta

Sardine pasta

Tenderstem® broccoli braai salad

LemonGold® Pasta

Tuna pasta bake

One-pan baked orzo

Hot-smoked salmon pasta

Hot-smoked salmon pasta

Ingredients

Method