This dish is based on a recipe from John Pawson and Annie Bell's book, Living and Eating. The Italians rarely put cheese on seafood pasta so if you're tempted, hold off until you've tried it — it doesn't need cheese.
|4 Tbsp||Dijon mustard|
|2 Tbsp||White wine vinegar|
|½ tsp||Caster sugar|
|400 g||Pappardelle pasta (Main)|
|150 g||Green beans, stalk ends cut off, beans halved on the diagonal|
|½||Red onions, finely chopped|
|1 large||Garlic clove, finely chopped|
|250 g||Tomatoes, cored and diced 2cm|
|400 g||Smoked fish, skinned, boned and broken into bite-sized pieces (Main)|
|1 handful||Basil leaves, coarsely chopped, reserve some for serving|
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- Put the mustard, vinegar, cream and sugar into a bowl and mix well. Reserve.
- Bring a large saucepan of well salted water to the boil and add the pappardelle. Stir until it comes back to the boil then boil until the pappardelle is almost tender to the bite. At this stage add the beans and boil a further 3 minutes.
- Drain and place in a warm serving bowl. Add the mustard cream mixture and the remaining ingredients, mix gently but well and serve in warm pasta plates sprinkled with basil leaves.