Fresh basil, cream, salmon and pasta. These are a few of my favourite ingredients, which makes this creamy pasta one of my favourite pasta. The kind of pasta that I would dig in while watching a sad movie on a rainy Saturday afternoon, except when I made this it was a hot and hazy Thursday.
Simple and satisfying, There is just no way to screw it up.
I love the colour of this dish. Green fresh basil from the garden, pink salmon and cream on the yellow pasta. I used the basil harvested from my mini garden, which makes it even more satisfying.
Fresh Basil and Salmon Cream Pasta
Long strand pasta, cooked al dente and drained
1 slab of salmon steak
50 ml (1/4 cup) heavy cream
1/2 tablespoon butter
8-10 leaves of fresh basil, chiffonaded
salt to taste
cayenne pepper, optional
- Put pasta to boil, dish, drain and set aside in a big bowl for tossing later.
- In a pan, heat 1/2 tablespoon butter. Pan fry salmon steak until done. Debone, deskin and shred salmon flesh into bite size pieces. Tip the flesh into the pasta.
- In the same pan, pour in the cream and simmer in slow fire. Stir in salt, pepper and cayenne pepper to taste. When the cream is bubbling gently, turn off the heat and pour into the bowl of pasta and salmon.
- Toss thoroughly, and garnish with chiffonaded basil.