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Spring Fling Pasta with Sweet Bourbon Salmon

This dish is a play on a classic Aglio E Olio. We dubbed it spring fling pasta as one of the key ingredients is fresh green peas which are at their best in spring. With spring peas commonly preserved by freezing this spring dish is one that can be enjoyed all year round.
Serves: 2
Ingredients
Preparation

INGREDIENTS

  • 1 box of Sweet Bourbon Salmon
  • 2 cups fusilli pasta, cooked
  • 2 cups spinach
  • 4 cloves garlic, thinly sliced
  • ¼ cup diced onions
  • 1 cup peas, frozen or fresh
  • 2 tbsp capers
  • 2 tbsp caper brine (the liquid capers are bottled with)
  • 2 tbsp parsley, chopped
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 wedge parmesan cheese
  1. Cook Sweet Bourbon Salmon as per box directions
  2. Add olive oil to sauté pan on medium heat followed by onions, garlic and sauté until garlic is toasted
  3. Remove from heat and add capers, caper brine, lemon juice. Return to stove top and add pasta to warm through.
  4. Add and fresh peas (if using frozen peas boil them first). Finish with spinach and parsley and season with salt and pepper.
  5. Serve with Sweet Bourbon Salmon on the side or flake cooked salmon and fold into pasta. Garnish with fresh grated parmesan and a drizzle of quality olive oil.
  6. *Level up – Add a splash of chardonnay/sauvignon blanc to step 3.
  7. **Feeling spicy? Add chili pepper flakes to step 2.

Sweet Bourbon Salmon