Creamy Salmon & Chilli Orecchiette With Brown Butter Pine Nuts

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your salmon fillet[s], season with a generous pinch of salt and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Heat a separate large, wide-based pan (preferably non-stick) over a medium-high heat with a generous knob of butter

Once melted, add your pine nuts and cook for 2 min or until the butter has browned and the pine nuts are toasted – these are your brown butter pine nuts (save the pan!)

While the pine nuts toast, grate your courgette[s]

Peel and finely slice (don't chop!) your garlic

Wash your salad, then pat dry with kitchen paper

Return the reserved pan to a high heat with a drizzle of olive oil

Once hot, add the grated courgette and sliced garlic with a generous pinch of salt and cook for 6-7 min or until softened and starting to brown

Once softened, add the drained orecchiette, chilli flakes and Chinese rice wine with 50ml [60ml] [80ml] reserved starchy pasta water

Add your soft cheese and vegetable stock mix and stir it all together, cook for 30 secs further or until the sauce has reduced slightly – this is your creamy chilli orecchiette