1 teaspoon salt
rice bran or grapeseed oil for frying
6 large cloves garlic, roughly chopped
200 grams crème fraîche
½ cup cream
1 tablespoon Dijon mustard
zest of 1 lemon
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
pinch chilli ﬂakes
¾ cup freshly grated parmesan
300 grams dried pasta (I used penne)
1 cup frozen peas
1 head broccoli, ﬂorets chopped ﬁnely
250 grams cold-smoked salmon (hot-smoked is also ﬁne)
1 bunch dill, chopped (about ½ cup)
10 basil leaves, torn (optional)
salt and freshly cracked black pepper
lemon wedges to serve
Fill a large saucepan (big enough to hold both the pasta and the vegetables) two-thirds full with water. Add the salt, cover and place over a high heat.
Add 1 tablespoon oil to a medium frying pan over a medium-low heat. Add the garlic and cook, stirring constantly, for 5 minutes until soft and just turning golden (but not browned). Add the crème fraîche, cream, mustard, lemon zest, peppers, chilli and parmesan. Increase to a medium heat and simmer for about 5 minutes, stirring occasionally, until thickened.
When the water is boiling, add the pasta and cover with a lid until it comes to a boil again. Remove the lid and simmer rapidly for another 5 minutes or so, a couple of minutes away from being cooked. Add the peas and broccoli, cover and bring to the boil again for a minute or two until the vegetables are just cooked (tender but still with a bit of bite). Drain well in a colander, reserving ⅓ cup of the cooking water.
Add the pasta water to the creamy sauce and bring it to a rapid simmer again for a minute or two, or until it is a smooth pasta sauce consistency. Return the drained pasta to the large saucepan and add the sauce, salmon, dill and basil. Stir gently to combine. Taste, and season with salt and pepper to taste.
To serve, spoon into serving bowls and squeeze over some lemon.
Cook's tips: Be sure to use fresh Parmesan grated off the block, not the powdered variety as it will make the dish far too salty. Just stay away from that stuff altogether, I reckon. Nothing beats grating fresh off a block. Add 100 grams each of extra salmon and pasta if you want a more robust meal.