Hot-smoked salmon with creamy pasta & pine nuts

• trofie pasta↗600g g
• white wine↗100ml ml
• pot double cream↗142ml ml
• grated parmesan2 tbsp tbsp
• hot-smoked salmon↗450g g

  skin removed and flaked into chunks

• toasted pine nut85g g

Step-by-step instructions

1. 1

   Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.

2. 2

   When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the watercress salad (recipe below) alongside.