Pasta shells with sprouting broccoli, salmon and pine nuts
With exam season well under way, Gino D'Acampo dishes up a meal that will feed you and fuel your brain to boost study time - tasty salmon and broccoli orecchiette.
Serves: 4
Ingredients
500g orecchiette shells8 tablespoons extra virgin olive oil10 cherry tomatoes, cut in half300g sprouting broccoli, cut into 2cm pieces2 garlic cloves, finely sliced1 medium hot red chilli, deseeded and finely sliced300g salmon fillet, skin off and cut into small cubes6 tablespoons pine nuts10 purple basil leavesSalt to taste
Method
Fill with water a large saucepan, add 1 tablespoon of salt and bring to the boil. Cook the broccoli in the boiling water for 1 minute, remove with a slotted spoon and set aside. Keep the boiling water to cook the pasta.
Heat the oil into a large frying pan or wok and stir-fry the broccoli with the tomatoes, the garlic, pine nuts and the chilli over a medium heat for 2 minutes. Stir occasionally with a wooden spoon. Add in the salmon and continue to fry for a further 2 minutes.
Cook the pasta in the salted boiling water where you cooked the broccoli, until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Drain and transfer into the frying pan. On a high heat mix everything together for 30 seconds allowing the flavours to combine.
Season with salt and serve immediately with basil leaves on top.