600g gluten free pasta
100ml white wine
142ml pot lactose free double cream
2 tbsp grated Parmesan
450g hot-smoked salmon, skin removed and flaked into chunks
85g toasted pine nut
Cook the gluten free pasta in boiling salted water according to pack instructions.
Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
When the gluten free pasta is cooked, drain briefly and tip into the frying pan with the sauce.
Add the Parmesan and flaked salmon pieces, and mix gently together.
Pile into bowls, sprinkle with pine nuts and serve with salad alongside.
Recipe adapted from: Good Food