- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 25th April 2017
- 1 .
- For the sauce
- 1 whole
- Leek - finely chopped
- 4 whole
- Baby courgettes - sliced into thin rounds
- 1 small nob
- Butter
- 1 Pint
- Whole milk
- 2 Dessert spoon
- Corn flour - mixed into a paste with a splash of water
- 25 grams
- Parmesan cheese - finely grated
- 1 Twist
- Salt and pepper
- 2 .
- To assemble
- 350 grams
- Wholemeal pasta - cooked to pack instructions
- 2 handful
- Peas
- 5 medium
- Asparagus stalks - sliced in half lengthways
- 1 tbsp
- Parmesan cheese - finely grated
- 30 grams
- Mature cheddar cheese - grated
- 350 grams
- Roasted salmon fillet
When I made this I used leftover cured salmon from my beetroot and gin gravalax recipe, that was delicious, but it will work just as well with a cooked salmon filled or smoked salmon.
- Pre-heat the oven to 160’C
- Heat your butter in a saucepan and gently fry the leeks and the courgettes until soft. Stir in the milk and once steaming add your flour paste and continue to stir until the sauce has thickened. Once thickened, add your parmesan cheese and stir until it has melted.
- Season the sauce and then mix together with your pasta and pea and flake in the salmon.
- Transfer your pasta to an ovendish and top with the asparagus tips and the cheeses. Bake in the oven for 30-40 minutes until lovely and crisp.
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