We’re going to be joined by the man himself! Laurent Delaunay from Abbott & Delaunay. Tasting his Domaine de la Métairie “Village” Chardonnay and “Village” Pinot Noir. Sadly numbers are limited to 35 for this as that’s all the stock we have! We’re going to have a Salmon and pea pesto pasta dish with this.
Salmon and pea pesto pasta
This is a light plate of pasta to go with the subtlety of the wines. The recipe we followed is below but we found it a tad too subtle so we increased the peas and mixed in a dash of cream at the end. Don’t forget to season well.
300 g rigatoni pasta
300 g peas
50 g pine nuts, toasted
small bunch basil, leaves picked, stalks reserved
finely grated zest and juice 1 lemon
2 garlic cloves, crushed
4 salmon fillets
- Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving 100ml of cooking water.
- Meanwhile, in a medium pan of gently simmering water, cook peas for 3min. Using a slotted spoon, lift a spoonful of peas into a bowl to reserve for garnish. Lift remaining peas
into a food processor (reserve water pan). To the food processor, add the pine nuts,
basil stalks, lemon zest and juice, garlic, most of the basil leaves and some seasoning. Whiz until combined but retaining texture. Set aside.
- Next, add salmon to reserved pan and poach over low heat for 5min. Lift out with a slotted spoon and set aside for 2min until cool enough to handle. Peel off and discard skin (if present) and flake fish.
- Return drained pasta to empty pasta pan and fold through pea pesto, flaked salmon, reserved peas and pasta water. Check seasoning. Divide among four warm bowls, scatter over remaining basil and serve.