Smoked Haddock, Pea and Chive Pasta

Fri, 9 August 2024

Serves 2

Ingredients:

• 2 shallots diced
• 1 tbsp butter
• 200g natural smoked haddock, diced 1 inch cubes
• 1 tsp garam masala
• 1/2 tsp turmeric
• 75ml white wine
• 100ml double cream
• 100g frozen peas
• 150g egg pasta lasagne sheets broken up 

 

Method:

• Pop your pasta on to cook in plenty of boiling salted water for as long as it says on the packet. Stir frequently.
• In a large frying pan over a medium heat, fry the shallots in butter for five minutes and then add the spices. 
• Add the wine and allow it to reduce by half. Turn heat to low, add the cream, haddock and peas and simmer for five minutes. Gently flake the fish with the back of a fork.
• Drain the pasta and add to the sauce. Toss well, and finish with plenty of chives and a squeeze of lemon.