Smoked Salmon & Crayfish Penne

Ingredients

200g smoked salmon julienne
300g Salmon (diced)
600g penne pasta
400ml double cream
1 garlic clove (crushed)
100g crayfish tails
2 tbs basil pesto
100ml olive oil
100g parmesan (grated)
10 portions green salad
10 wholemeal flatbreads
Sea salt and cracked black pepper

Method

1. Cook 600g of penne pasta in boiling water until tender, refresh, drain and set to one side.

2. Place the 400ml of double cream in a pan; add 1 crushed clove of garlic, the smoked salmon julienne and season to taste with a little black pepper. Bring the cream to the boil, and then simmer for 5 minutes to allow the smoked salmon flavour to infuse.

3. Add the diced Salmon to the cream and poach gently for 6-8 minutes, until the Salmon just begins to break down.

4. Drain 100g of Crayfish tails from the brine, pat dry, roughly chop and add to the cream. Cook for a further 1 minute to heat the Crayfish through.

5. Reheat the penne in boiling water, drain and place in a bowl. Pour over the smoked salmon cream and mix through to lightly and evenly coat the pasta. Transfer the pasta to a serving dish, drizzle with basil pesto and sprinkle with grated parmesan. Serve with the green salad and warm wholemeal flatbreads.