If you make the pie recipe in my previous post, and like me, discover you can’t quite fit all of the filling in, don’t fret and certainly don’t throw it out. Pop it in the fridge (after using as many of the potatoes as you can) and the next day stir it into hot cooked pasta. Works a treat. In fact you could just make a bit more than you think you might need, and hey presto you have a meal in 10 minutes the following night.
Or, if you fancy the pie idea but not the faffing with puff pastry bit, then leave out the potatoes and just stir it into pasta anyway. Much easier … and I get to post two recipes in one. Result!
Tagged: salmon and leek pasta