Salmon + Pine Nut Pasta Shells

Enjoy this scrumptious, flavour bursting pasta in no time. The colourful dish screams elegance and is packed full of freshness. But what makes it even better, is that it's ready to eat in just 15 minutes, making it the perfect mid-week meal! 

Salmon is a real favourite of mine, but you can be in danger of becoming repetitive with how you cook it. This recipe is the perfect way to change how you enjoy the fantastic favourite fish, and is served perfectly alongside some delicious herby focaccia!

Everything in this meal just balances beautifully, whilst remaining super healthy, and surprisingly filling. The salmon and smoky chorizo, as always, excellently compliment each other, like two old best buddies. Whilst, the pasta shells act as little flavour pockets, trapping in all those delicious juices and heart-healthy ingredients. The parmesan adds that final and salty 'je ne sais quoi', whereas, the edible flowers - well they're just for showing off really and impressing your friends, adding a nice bit of colour to the plate in the process.



Ingredients:

• 500g Pasta shells
• 150g Cherry tomatoes, (halved)
• 300g Sprouting broccoli 
• 2 Garlic cloves, (finely sliced)
• 1 Red chilli, (deseeded + finely sliced)
• 300g Salmon, (cut into small cubes)
• Pine nuts, (6 tbsp) 
• Edible flowers
• Parmesan
• Extra virgin olive oil, (2 tbsp)
• Salt to taste

Method:

1. Fill a large saucepan with water and add 1 tbsp of salt. Then bring to a boil, over a high heat, and cook the broccoli for just 1 min. Remove the broccoli with a slotted spoon and set aside, keeping the water for later.
2. Cook the pasta shells in the salted boiling water until perfectly al dente (usually 1 min less than instructed on packet).
3. Meanwhile, heat the oil in a large frying pan, then stir-fry the broccoli with the cherry tomatoes, garlic, pine nuts and red chilli for 2 mins, stirring occasionally.
4. Add in the cubes of salmon and fry for a further 2 mins.
5. Once the pasta is cooked, drain and transfer it into the frying pan and mix everything together for 30 secs.
6. Season to taste with salt + pepper, and serve with the edible flowers on top with a sprinkling of parmesan to finish.