375 g spaghetti
½ cup white wine
4 green spring onions, thinly sliced
1 clove garlic, crushed
375 ml can creamy evaporated milk
1 cup frozen peas
200 g smoked salmon, torn into pieces
100 g punnet snow pea sprouts, trimmed
Salt and pepper, to taste
Shaved parmesan, to serve
- Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Return to same pot. Cover to keep warm.
- Meanwhile, place wine in a medium saucepan. Bring to boil. Add onions and garlic. Simmer for 2 minutes. Stir in milk. Return to boil. Add peas. Simmer for about 2 minutes, or until peas are tender.
- Pour sauce over pasta. Add salmon and sprouts. Season with salt and pepper. Stir to combine.
- Serve topped with parmesan.