Saffron Salmon Pasta Wheels with Peas and Beetroot Shoots

Category: First Courses

Serves: 4

Ingredients

Instructions

Step 1:
To begin, bring a large pot of water to a boil for the pasta. Once boiling, infuse the water with saffron to create a vibrant, aromatic broth that will color and flavor the pasta.

Step 2:
While waiting for the water to come to a boil, prepare the peas. Remove them from their pods (you should have around 200g), then blanch them in lightly salted boiling water for a few minutes until tender but still bright green. Drain and set aside.

Step 3:
Next, take the salmon fillets and cut them into thin strips, followed by small cubes. This will ensure the salmon cooks evenly and absorbs the flavors well.

Step 4:
Heat a little extra virgin olive oil in a large pan over medium heat. Add the cubed salmon and lightly season with salt. Sauté until the salmon turns a delicate pink, adding the chopped parsley in the last moments of cooking to infuse the oil with a fresh herbaceous aroma.

Step 5:
Meanwhile, cook the mini pasta wheels in the saffron-infused water. Follow the package instructions for the perfect al dente texture, about 8-10 minutes.

Step 6:
Once the pasta is ready, drain it, reserving a little cooking water. Add the peas to the pan with the salmon, and toss in the cooked pasta. Gently mix to coat everything with the vibrant saffron-infused oil and season with a pinch of salt to taste.

Step 7:
For a touch of elegance, serve the pasta in individual bowls, garnishing each dish with fresh beetroot shoots for an added pop of color and a slight earthy flavor.

Final Thoughts:

These Mini Saffron and Salmon Wheels bring together the richness of tender salmon, the sweet brightness of fresh peas, and the subtle luxury of saffron. It’s a comforting yet refined dish that can elevate any weeknight dinner or special gathering. Enjoy the burst of flavors with every bite!