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Salmon and pea pasta

Salmon and pea pasta

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Salmon and pea pasta recipe of 28-12-2013 [Updated on 28-12-2013]

Hello everyone, the recipe to prepare pasta with salmon and peas could be useful if you have salmon (even smoked) left over from Christmas or if you want to prepare a different first course for your New Year's Eve dinner, at my house the combinations I really liked the ingredients, try it too;) well girls after 2 days with the intestinal virus attacked like a mussel, luckily today it is better and I was able to scramble my puppy but this morning she woke up with a bad cold. .. what a drag! Okay, I greet you, I reciprocate the good wishes you gave me on the blog in these days and I wish you a good continuation of the party, for us instead, I cross my fingers. Little kiss ;)


How to make salmon and pea pasta

Chop the onion and sauté it in a pan with the oil

Add the peas and cook them in a pan by adding salt and pepper

Cut the salmon into very small cubes

Add the salmon to the pan, stir and cook for about 5 minutes

Now add some soft cheese and a drop of milk, stir to mix well all the sauce

Cook the pasta in abundant salted water, drain and season with the pea and salmon sauce
Bring to the table

Philadelphia pasta with salmon and peas

Hello everybody! Today I propose the recipe from the philadelphia pasta with salmon and peas, a very good first course and very easy to make. It gets ready in no time, so it's perfect to prepare in the summer when you don't feel like cooking!


The smoked salmon is one of the most often seen ingredients in my refrigerator. I always have a pack ready that I use for the most varied preparations (see for example these salmon croutons or this pasta with smoked salmon and zucchini). In today's recipe I paired it with peas. Not having fresh ones in the pantry, I used the frozen ones. I prefer them over canned ones both for organoleptic reasons (they are tastier), and for scenic reasons (they keep a beautiful color that makes the dishes much more palatable). Anyway, it is sufficient to blend the still frozen legumes with a little boiling water to obtain a very good cream which can be the basis for many sauces. NB: obviously after blending the peas you will still have to cook them, but it is a rather quick cooking.

Pasta with smoked salmon and peas today uses the pea cream described above as a base. The creamy sauce goes well with long pasta shapes such as spaghetti or linguine. The result is a first course with a truly delicate and exquisite taste.

A world of recipes

320 g of tortiglioni
250 g of shelled peas
200 g of smoked salmon
200 g of cream
30 g of butter
1 sprig of parsley
1 sachet of saffron

bring the salted water for the pasta to a boil
cut the smoked salmon into small pieces, shell the peas and wash them, mince the parsley
in a pan melt the butter add the shelled peas with a ladle of hot water a pinch of salt and cook over low heat for about ten minutes a few minutes before removing them from the heat add the parsley and the salmon mix let them flavor and then turn off
before throwing the pasta, add the saffron sachet to the cooking water
then throw in the pasta and cook it, drain it and season with the peas and smoked salmon
mix add the cream needed to mix the ingredients well
serve immediately in a large serving dish

Salmon and pea butterflies

The salmon and pea farfalle are a delicious first course, perfect for an elegant and refined dinner.

First, cook the farfalle in a pot with plenty of lightly salted boiling water and in the meantime prepare the sauce: finely chop the spring onion and let it dry together with a drizzle of olive oil in a large non-stick pan, then add the peas and a drop of water, then let them cook for about 5 minutes.

After this time, add the salmon cut into strips in a pan and after a couple of minutes add the cream, season with salt and pepper as soon as the pasta is cooked, drain it and sauté it with the sauce.

Serve the farfalle hot and enjoy your meal!


  1. Remove the dark parts from the salmon and chop coarsely.
  2. Shell the peas. If you use frozen ones, they are fine as they are, straight out of the freezer.
  3. Remove the rootlets and the outer layer of the spring onion, then chop the white part very finely.
  4. Heat the broth.
  5. In a pan, fry the spring onion with the oil. When it is just golden, add a few spoonfuls of broth and cook over medium heat for 3-4 minutes.
  6. Raise the heat, add the peas and cook for a few minutes over high heat.
  7. Add a pinch of salt, a pinch of pepper, mix, add the remaining broth and cook over medium-low heat, with a lid, for about 15 minutes. The exact cooking time will depend on the size of the peas and the texture of their skin. If the cooking juices become too dry, add more broth or hot water.
  8. When the peas are tender, uncover and add the salmon. Sear it long enough to make it just take color. The salmon should remain soft and not dry out.
  9. Turn off the heat and keep covered.
  10. Boil the pasta in abundant salted water and, just before draining it, add half a ladle of cooking water to the pan with the sauce, the cream, then turn on the heat.
  11. Stir the drained pasta over high heat in the saucepan for a few moments.
  12. Serve immediately.

March, April, May, June.

Pasta and salmon in 10 light ideas

After so many dishes of penne, cream and salmon, we know: pasta + salmon = summer! But if we are looking for a bit of lightness and some new ideas - once the cream has been removed, what is left?
Pasta first of all, to be chosen in many formats, dry, fresh, wholemeal, rice, spelled or lentils. And the salmon: very good raw, smoked or simply cooked in a pan. In the gallery above we had fun playing with these two basic ingredients, but now let's pass the ball to you. Here are some simple rules for preparing an encore pasta and salmon.

Watch out for salmon

The fish we have chosen for these dishes is tasty, rich in properties and simple to prepare, but it has a small flaw: it is more caloric than other fish. So if we want to prepare a first light we must not exceed with the doses. In general, we try not to exceed 60 grams per serving, on about 80 g of pasta. Since it is naturally greasy due to the fat it releases, we can cook it in a pan gently without adding oil or butter.

We focus on vegetables

Like all light dishes, this one also needs a good amount of low-calorie ingredients capable of balancing smaller portions of pasta and salmon. For a truly dietary result, we can use 50 g of pasta, 50 g of salmon and 100 g of zucchini or other vegetables that will give the right volume to the dish. Salmon also goes well with asparagus, broccoli and peas.

Instead of cream

If you can't resign yourself to our pain for the classic dish, replace the traditional sauce with a sauce based on lskimmed cheese, low-fat yogurt and natural salmon (canned). A grind of pepper and that's it.

Linguine with rocket, salmon and capers

Today's first course brings to the table the freshness of rocket and the sapidity of smoked salmon. A quick recipe, to play when time is running out, but your stomach doesn't agree. If you follow our cookbook, you already know my tastes and those of Marialuisa. She prefers vegetable soups, cereals & hellip


Slice the spring onion subtly.

Brown it over low heat with a little extra virgin olive oil in a large pan.

Cut the salmon fillet and cook with the spring onion for about 5 minutes

Add the liquor making it evaporate completely from the pan.

Cook the butterflies in plenty of boiling salted water.

Drain it al dente e add it to the fish making it flavor.

Add the cooking cream and stir everything for a couple of minutes. It is recommended that you do this with the flame out so as not to risk drying the cream too much.

Serve on the table adding a handful of grated cheese, pepper and garnish with del fresh parsley chopped.