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Creamy, cheesy, full of salmon-y goodness, yum.
Ingredients
Makes 0 servings
- 340g tri-color rigatoni (or pasta shape of your choice)
- 5 each yellow and red cherry tomatoes, halved
- 1 Tbs. pine nuts (or seed mix)
- a few fresh basil leaves
- for sauce
- 3 salmon fillets
- 450ml semi-skim milk
- splash good white wine
- 25g plain flour
- 25g light butter
- 1tsp dijon mustard
- 110g mature cheddar grated
- 65g gorgonzola crumbled
- 65g parmesan grated
- salt and freshly ground black pepper
Preparation
1. Set the oven to 200C/400F/Gas 6. Add pasta to a large pan of boiling salted water and cook for time indicated on package.
2. Meanwhile, pour the milk and wine into a pan, whisk in he flour and add butter. Cook over medium heat, stirring until sauce starts to thicken. Cut salmon into chunks and add to sauce. Continue stirring till fish starts to flake. Stir in dijon mustard and 3/4 of the cheddar and gorgonzola.
3. Drain pasta and place into a buttered baking dish. Pour sauce over and mix together. Arrange tomato halves on top, sprinkle with pine nuts, and remaining cheddar/gorgonzola and parmesan. Bake near the top of the oven for 20 minutes until browned and hot. Spead basil leaves on top.
4. Serve with salad.
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Comments
My kids love this and often ask for it. You could always trade the salmon for chicken or ham. You could use canned meats (salmon, tuna, chicken, turkey) but the flavor is best when you use fresh.
Hmmm. I'd love to try this with my kids. I bet they won't like it though - they don't like anything new. But might be worth a shot as it looks delicious and wholesome.
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