About this recipe:Pasta is flavoured with curry powder, then tossed with prawns, smoked salmon and peas. It's all tossed in a fresh herb salad dressing.
225 g tri-coloured pasta assortment
3 tablespoons curry powder
350g fresh prawns
115g smoked salmon, chopped
200g frozen green peas, thawed
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt to taste
ground black pepper to taste
Prep:10min › Cook:15min › Ready in:25min
Fill a large saucepan with salted water and bring to the boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
Fill a large pot with salted water and bring to the boil. Boil the prawns until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the prawns and set aside.
Add the prawns, smoked salmon and green peas to the pasta.
In a small bowl stir together the tarragon, lemon juice, salt and pepper. Add the oil and stir vigorously until blended.
Pour dressing over pasta dish. Toss well and serve.