This is like, the quickest, tastiest, most amazing dish ever. It satisfies carb cravings and is stodgy enough to be ultimate comfort food; while the addition of wine, fresh Parmesan and herbs give it a bit of a fancy feeling. I like it as a midweek pick-me-up as the whole thing can basically be made in the time it takes the pasta to cook.
- Enough pasta for two. You can use whatever pasta you’d like but my favourite is giant shells – I like to scoop up the saucy bits in them which is both tasty and fun.
- A large handful frozen peas
- For this particular one I used a smoked Arctic Char fillet. You could use a couple of chicken breasts (just adjust your cooking time to compensate), or fresh salmon, smoked salmon etc
- 1 clove of garlic, finely chopped and crushed
- A small glass of white wine
- Tsp wholegrain mustard
- About a tablespoon chicken bouillon
- 140g cream cheese (my preferred is Philly light, it gives the nicest consistency)
- Zest of a lemon. Half a lemon if it’s particularly zesty.
- A handful of finely grated fresh Parmesan
- Finely chopped parsley – about a third as much parsley as Parmesan. Thyme is also nice with this, and sage if you use chicken.
- Salt and pepper, to taste
Heat a splash of olive oil over a low heat in a wide saucepan. Add the garlic and soften gently. As the garlic cooks, bring a pot of salted water to the boil and add your pasta.
Once the garlic is soft, add the wine, mustard and bouillon, turn up the heat and stir together. Cook the wine down until fairly reduced – you can do more or less depending on how thick you like your sauce. Turn the heat right down, add the cream cheese and stir in.
By this point your pasta should be about cooked, so add the peas for the final couple of minutes.
On a chopping board, mix together the chopped herbs, lemon zest, Parmesan, plenty ground black pepper and a touch of salt. Use your knife to chop through everything until it’s well mixed and quite fine.
Drain your pasta. If the sauce is a little thick, splash in some of the pasta water to loosen it up. Flake up the fish and add it to the sauce (obviously cook at an earlier stage if you’re using chicken or fresh fish instead – with chicken I add along with the garlic and with fresh fish I tend to add with the cream cheese).
Pop the pasta and peas into the saucepan and mix well, then serve onto plates. Top with the Parmesan sprinkle and a little drizzle of olive oil if you’d like. Enjoy!