Pasta primavera

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Difficulty: Easy - for beginners

Preparation time:
Cooking time:


1/2 lb Salmon fillets
1 TBL olive oil
1 1/2 TBL butter
2 cups heavy cream
1 hard boiled egg chopped
1/2 bunch green garlic chopped
3 cloves garlic minced
1 shallot minced
1 TBL+ pernod
1 cup baby broccoli chopped
1 cup snap peas sliced
1/4 cup leeks chopped
2 TBL+ chopped tarragon
2 spring onions white and green parts chopped
broccoli flowers for garnish
1 TBL grated parmesan


Cook pasta according to package instructions or better yet make fresh pasta!
Heat olive oil in a saute pan. Season salmon fillets with salt and pepper and add a splash of pernod to fish. Saute Fish for about 4 minutes on each side. Set aside
In the same saute pan add 1 TBL butter, when butter is melted add broccoli, snap peas, leeks and spring onions. Season with salt and pepper add tarragon and continue to cook for about 10 minutes. Set aside. In a small sauce pot, add 1/2 TBL butter. Then add shallot, minced garlic and saute for 2 minutes. Add 1 TBL pernod and continue to cook for an additional 2 minutes. Add heavy cream and turn heat to medium low add green garlic and season with salt and pepper. continue to cook for about 20 minutes but do not let it come to a boil. In a blender add the cream sauce and hard boiled egg. Blend until smooth. Make sure to vent the lid since the cream will be hot it will expand in the blender and could overflow very easily. Add sauce to vegetables. When ready to serve reheat the sauce and salmon together and serve over cooked pasta. Garnish with parmesan, tarragon and broccoli flowers.


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