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  • 70g salted butter

  • 1 tbsp olive oil

  • 3 shallots, finely chopped

  • 150g frozen peas, defrosted

  • 100g smoked salmon, chopped

  • 100ml double cream

  • 500g trompetti pasta

  • Salt and paprika


  • 1.

    Melt the butter and oil in a large frying pan and gently shallow-fry the shallots until golden. Add the peas and cook for about 3 minutes. Add the salmon, check the seasoning (be careful as smoked salmon is quite salty), and cook over a medium heat for a further 2 minutes. Add in the cream and cook for 2–3 minutes or until it starts to thicken slightly.

  • 2.

    Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and immediately add to the sauce. Mix well over a medium heat, stirring constantly to ensure the sauce coats the pasta beautifully. Serve immediately with a pinch of paprika on top.

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