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Cook pasta as per packet directions. Once cooked, drain, reserve 1 cup of cooking water. Place the pasta back in the pot and drizzle with a little olive oil to prevent sticking.
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While the pasta is cooking, take your Biroix dish and place on a medium heat and add the butter, 1 teaspoon of olive oil and sauté the onion until soft, around 4 minutes. Add garlic and cook for a further 1 minute. Stir occasionally to ensure the garlic doesn’t burn.
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Add the wine/stock and simmer for 1-2 minutes. Turn the heat down to low and add the cream, stir to combine, and simmer for 3-5 minutes until thickened a little. Add ¼ cup of the reserved pasta cooking water, and peas. Cook for 1-2 minutes until peas are tender.
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Add the salmon, flaking it in in large chunks.
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Season to taste with salt and pepper.
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Pour the pasta over the sauce while the heat is still on, toss gently together for a minute or so.
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If you like you can add a little more pasta water here, this makes it a little silkier and creamier. Take off the pasta off the heat, add the juice of half a lemon.
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Scatter with herbs and serve with extra lemon wedges.