材料

干蝴蝶意大利面360克
橄榄油1大匙
洋葱1个,切细碎
蒜头1瓣,磨碎
小茴香籽1小匙,磨碎
干辣椒碎½小匙
苏格兰三文鱼柳2片,切成1厘米小块
法式酸奶油5大匙
精选当季豆荚1包,挤出豌豆
柠檬1个,取果皮屑、挤汁

做法

  1. 把清水煮滚,加入1大把盐,加入蝴蝶面煮8-10分钟至弹牙。
  2. 同时在大平底锅中加热橄榄油,加入洋葱、蒜头、小茴香籽和辣椒碎,煮5分钟至洋葱变得熟软和半透明。
  3. 开火,加入三文鱼继续煮片刻至表面稍微焦香。
  4. 在平底锅中加入法式酸奶油和5大匙煮面水,加入豌豆继续煮2分钟。
  5. 把意大利面沥干,加入平底锅中,加入盐和胡椒拌匀,可适当加入更多煮面水调节浓度。

Summer Salmon, Lemon and Pea Farfalle

Ingredients

360g dried farfalle pasta
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, grated
1 tsp fennel seeds, crushed
½ tsp dried chilli flakes
2 Scottish Salmon Fillets, cut into 1cm cubes
5 tbsp crème fraîche
1bag M&S Select Farms new-season peas, podded
1 lemon, zest and juice

Method

  1. Bring a pan of water to boil, then add a generous pinch of salt. Add farfalle to cook for 8-10mins until al dente.
  2. Meanwhile, heat olive oil in a large pan, add onion, garlic, fennel seeds and chilli flakes. Cook for 5mins until onion is soft and translucent.
  3. Turn up heat, add salmon and cook for another minute or so, allowing fish to caramelise a little.
  4. Add crème fraîche to the pan along with 5 tablespoons of pasta cooking water. Add peas to sauce and cook for 2mins.
  5. Drain pasta and add to sauce along with a pinch of salt and pepper and lemon zest and juice. Toss everything together, adding a little more pasta water to get the consistency you like. Serve.
食谱提供: Marks & Spencer

TEXT 若昕 PHOTOS Marks & Spencer