About this recipe:This is a great twist on a typical smoked salmon pasta dish. The cognac and the toasted pumpkin seeds take this dish to the next level.
3 tablespoons olive oil
100g unsalted pumpkin seeds
1 onion, finely chopped
cognac, to taste
250ml single cream
200g smoked salmon, cut in strips
salt and pepper, to taste
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Method Prep:10min › Cook:10min › Ready in:20min
In a saucepan, cook the spaghetti with lightly salted water until al dente.
Heat 1 tablespoon olive oil in a large frying pan and fry pumpkin seeds until lightly browned. Remove the pumpkin seeds from the pan and set aside.
Add another 2 tablespoons of olive oil and cook and stir the onion until soft. Add a dash cognac and simmer, stirring the pan to deglaze. Let cognac reduce by half and then pour in cream and add the salmon and heat through. Season with salt and pepper.
To serve, spoon the salmon over the spaghetti then sprinkle toasted pumpkin seeds over the top.
To cook pasta, bring a saucepan of water to a rolling boil, add salt and then add the pasta. Pasta cooks better when it is immersed into already boiling water. When making a pasta and sauce dish, you can use a few tablespoons of the starchy pasta water to thicken your sauces.