Casserole Recipe
Ingredients:
• 350 g large pasta shells
• 1 tbsp olive oil or 20 g butter
• 4 spring onions, finely chopped
• 150 ml single cream
• 4 tbsp sour cream
• 2 sustainable hot-smoked salmon fillets, flaked
• 150 g frozen peas, defrosted
• 100 g asparagus, chopped 5 cm in length
• Finely grated zest of 1 lemon, plus wedges to serve (optional)
• 2 tbsp dill, finely chopped, plus extra to serve
• 2 tbsp capers (optional)
• 50 g finely grated parmesan
You’ll also need a 22 cm flameproof shallow casserole dish.
Instructions:
1. Heat the oven to 180°C fan/gas 6. Cook the pasta in a pan of salted water for 2 minutes less than the pack instructions, then drain, reserving a cup of the cooking water.
2. When the pasta is almost done, heat the oil or butter in the casserole dish over a medium heat and cook the spring onions for 1 to 2 minutes. Add the drained pasta, sour cream, and about half the reserved cooking water, then cook, stirring constantly, for 1 to 2 minutes until the sauce thickens. Add the remaining ingredients and enough of the cooking water to make a light sauce, stirring to coat the pasta. Season well.
3. Bake for 15 to 20 minutes until bubbling and golden. Scatter with the extra dill and serve with lemon wedges and a salad.
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