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Creamy Mustard Smoked Salmon Pasta

Ingredients:

• 227g Regal Smoked Salmon, cut into strips
• 300g Fusilli, cooked
• 3 tsps Olive Oil
• 25g Butter
• 1 Red Onion, finely sliced
• 125ml White Wine
• 3 tsps Wholegrain Mustard
• 4 tbsps Double Cream
• 2 tbsps Dill
• 25g Pine Nuts
• Salt & Pepper

Method:

1. Toast the pine nuts by dry frying in a pan for 1-2 minutes (be careful not to burn).  Leave to cool.
2. Heat the oil and butter in a frying pan and fry the onion over a medium heat until soft.
3. Stir in the wine and mustard, bring to the boil then lower the heat and reduce the liquid by half.
4. Season then stir in the cream, dill, pine nuts and smoked salmon.
5. Drain the pasta well and add the salmon mixture.  Stir through and serve immediately with green salad and ciabatta.

Serves 4