Last evening I did yet another variation on my quick pasta recipe. This time with some smoked salmon and broad beans. It went like this:

Preparation: 10-15 minutes
Cooking time: 5 minutes
You will want:

• Pasta (variety of your choice)
• Smoked Salmon (at least 100gm per person; salmon pieces are fine)
• Broad Beans (I used 2-3 handfuls of frozen baby BB; you could substitute frozen peas as in the image above)
• 2-3 tomatoes (or some cherry tomatoes)
• Medium (preferably red) onion
• Garlic (quantity to taste)
• Juice and zest of a lemon
• Chopped parsley
• Black pepper
• Olive oil and/or butter

And this is what you do:

1. First of all get the pasta and broad beans on to cook; you want them done in advance. When they are cooked take them off, drain them and keep warm.
2. While the pasta and beans cook, roughly chop the onion, garlic, tomatoes and parsley. Cut the salmon into mailing label sized pieces. Zest and juice the lemon.
3. Have the plates and the table ready.
4. When the pasta and beans are ready you can start cooking the main dish which will take only a few minutes.
5. Sauté the onion and garlic in some olive oil and/or butter (on a high heat) until the onion is just going translucent.
6. Now add the chopped tomatoes and a good grind of black pepper; cook for a further minute or two.
7. Before the tomatoes soften, add the beans and the lemon. Stir all together and keep cooking for a minute or so.
8. Now add the smoked salmon, trying to stop the pieces sticking together, and again cook for a couple of minutes until the salmon is going pale.
9. Now finally add the pasta and parsley and mix together gently. Cook again for a minute or two.
10. Serve on warm plates, with optionally some parmesan, and a glass of white wine or champagne.

What a good, and easy, way to use up some left-over smoked salmon!