Creamy Arrabbiata and Pesto Salmon Pasta
with Parmigiano Reggiano, Garlic Bread and Balsamic Dressed Salad
This Creamy Arrabbiata and Pesto Salmon Pasta is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Salmon Fillets
(Contains Fish)
180
Rigatoni Pasta
(Contains Cereals containing gluten)
3
Garlic Clove
1
Chilli Flakes
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
75
Creme Fraiche
(Contains Milk)
1
Ciabatta
(Contains Cereals containing gluten)
40
Parmigiano Reggiano
(Contains Milk)
32
Fresh Pesto
(Contains Milk)
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½
Sugar
100
Water for the Sauce
2
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
In the meantime, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and bring back to a boil.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add two thirds of the garlic and stir-fry for 30 secs.
Sprinkle in the chilli flakes (add less if you'd prefer things milder) and stir in the passata, vegetable stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, reduce the heat slightly and simmer until thickened, 6-7 mins.
While the sauce simmerse, halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle with the oil for the garlic bread (see pantry for amount). Sprinkle half the Parmigiano Reggiano over the ciabatta slices.
Bake the cheesy garlic bread on the middle shelf of your oven until golden, 5-6 mins.
Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
Stir the cooked rigatoni, flaked salmon and remaining Parmigiano Reggiano into the arrabbiata sauce.
Taste and season with salt and pepper, adding a splash of water if it's a little too thick.
Share your ultimate salmon arrabbiata pasta between your bowls and drizzle over the pesto.
Serve the cheesy garlic bread and baby leaf salad alongside.
Drizzle some olive oil and the balsamic glaze over the salad to finish.
Enjoy!
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