Salmon and Pasta

 This is based on a Mary Berry recipe for Salmon Linguine, but you can use any pasta you like.  It is also versatile with the salmon, I have used smoked salmon, hot smoked salmon, poached salmon fillets and a combination of them.  All with success.  It's a light meal but a satisfying one full of flavour.

This recipe is for 2 serves, but you can easily double or triple it.

Ingredients

125 grams pasta

40 grams pine nuts

small knob of butter

2 green onions

juice & grated peel of 1 lemon

60g capers, drained

3 tblspns olive oil

125 g salmon (cooked)

small bunch each of chives and parsley, chopped.

Method

Put pasta on to boil in lots of salted water

Use a hot frypan to brown the pine nuts and then set aside.

Fry the green onions off in the butter, add the oil, lemon and capers and heat for a few minutes.

Add the salmon and cook until just heated through.  (Turn off if the pasta is not cooked.)

Drain the pasta when cooked, keep about 1/2 cup of pasta water.

Add the pasta to the salmon mix, combine with the pasta water & pine nuts until you have the consistency of sauce you like.  Sprinkle with the chives and parsley.