ORECCHIETTE WITH HOT SMOKED SALMON AND DILL BUTTER SAUCE

This satisfying pasta dish features crispy baked bacon, tender steamed greens, rich bu er sauce and succulent seafood from a packet. What a weeknight winner!

Preparation time 5 mins Cooking time 20 mins Serves 4

4 rashers bacon, cut into thin strips 1 cup dry white wine (such as chablis) 2 Tbsp apple cider vinegar Juice of 2 pink grapefruits 2 cloves garlic, crushed 2 eschalots, chopped 2 dried bay leaves 400g orecchieŒe pasta 2 cups frozen peas 2 bunches asparagus, finely sliced 150g unsalted cultured buŒer, at room temperature, diced 1 bunch dill, finely chopped, plus extra sprigs, to serve Sea-salt flakes and freshly ground black pepper, to season 1 cup finely grated parmesan 2 x 150g packets hot smoked salmon, flaked

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Line an oven tray with baking paper and arrange bacon on tray. Cook for 12-15 minutes, until crispy, then drain on paper towel.

STEP 2 Meanwhile, combine white wine, vinegar, grapefruit juice, garlic, eschalots and bay leaves in a saucepan over high heat. Boil until reduced to / cup. Strain through a fine sieve and keep warm.

STEP 3 Cook pasta until al dente. Meanwhile, steam peas and asparagus until just tender (don’t overcook).

STEP 4 Slowly whisk bu‡er into wine reduction, until smooth. Fold in dill. Season.

STEP 5 Drain pasta, toss with cheese, then peas and asparagus. Add sauce and toss. Spoon into bowls and top with salmon, bacon and extra dill. Serve.