Penne with Watercress and Salmon

Name: Penne with Watercress and Salmon
Yield: 4
Cuisine: Italian
Ingredients: 350g penne; 4 x 75g salmon fillets; 200g creme fraiche; Zest and juice of 1 lemon; 2 tsp pesto sauce; Salt and freshly ground black pepper; 1 x 85g bag watercress or equivalent quantity roughly chopped

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Serves: 4

Italian Main Course

Ingredients

350g penne
4 x 75g salmon fillets
200g creme fraiche
Zest and juice of 1 lemon
2 tsp pesto sauce
Salt and freshly ground black pepper
1 x 85g bag watercress or equivalent quantity roughly chopped

Accompaniment

Method

1
Cook the pasta in a large pan of boiling water for 8-10 minutes or according to packet instructions, until al dente.

Meanwhile, place the salmon in a frying pan skin-side up, add 100ml water and cover with a lid or foil. Slowly bring to the boil then simmer for 5 minutes or until the salmon is cooked. (Alternatively, if you have a microwave, place the salmon skin-side up on a heatproof plate and cook for 4 minutes on high. Leave to stand for 2 minutes.) Remove the skin and flake the flesh.

Place the crème fraîche in a small pan, add the lemon and pesto and bring to the boil. Simmer uncovered for 5 minutes or until reduced slightly. Season to taste with salt and pepper.

Drain the pasta, add the watercress, salmon and crème fraîche. Toss well to mix then divide among four plates. Serve topped with a sprig of watercress if liked.