Lemon, dill & salmon pasta

Italians have long known that a scattering of crunchy breadcrumbs (pangrattato) takes a simple bowl of pasta to the next level. It’s also a genius way to use up leftover bread. Rye bread has a nutty richness but use whatever you have to hand (or breadcrumbs from the freezer).

Ingreadient

• 1 slice/s (about 40g) rye bread
• 2 tsp Essential Olive Oil
• 1 tsp caraway seeds
• 75g dried pasta (we used farfalle)
• 1 small (about 80g) Essential Leek, finely diced
• 170g can wild red salmon, drained
• 50ml Essential reduced fat crème fraîche
• ½ Essential Lemon, scrubbed, zest and juice
• ¼ x 25g pack dill, leaves picked and roughly chopped

Step by step

1. In a small bowl, break the rye bread into crumbs. Heat 1 tsp oil in a frying pan over a medium-high heat and toast the caraway seeds for 30 seconds, then add the breadcrumbs to the pan and cook for 5 minutes, stirring occasionally, until crisp. Transfer to a plate lined with kitchen paper.
2. Bring a pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions, then reserve a mug of pasta water and drain the pasta. Meanwhile, heat the remaining 1 tsp oil in the same frying pan and cook the leek with a pinch of salt for 6-8 minutes, until softened. Flake the salmon into the pan and cook for 1 minute to heat through, then stir in the crème fraîche, lemon zest and juice, most of the dill and the pasta until well combined. Add some of the pasta water, as needed, to loosen it and season. Pour into a bowl, then scatter over the breadcrumbs and remaining dill.