Nadia Sawalha’s Beautiful Bellaverde Broccoli Bake

Name: Nadia Sawalha’s Beautiful Bellaverde Broccoli Bake
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 300g penne pasta; 200g Bellaverde broccoli; 2 skinless salmon fillets; 450ml milk; 3 rashers Smoked Bacon; 25g Butter; 4tbsp plain flour; 25g grated Parmesan cheese; zest 1 lemon; 6 Sun dried tomatoes; handful chopped parsley; 8-10 basil leaves; 50g grated cheddar

Over a year ago 1,712 views

Cook: 55 mins

Serves: 6

British Main Course

Ingredients

300g penne pasta
200g Bellaverde broccoli
2 skinless salmon fillets
450ml milk
3 rashers Smoked Bacon
25g Butter
4tbsp plain flour
25g grated Parmesan cheese
zest 1 lemon
6 Sun dried tomatoes
handful chopped parsley
8-10 basil leaves
50g grated cheddar

Accompaniment

Method

1
Preheat the oven to 200oC/Fan 180oC/400oF/Gas Mark 6. Cook the pasta a in a large pan of boiling salted water for 10-12mins or according to packet instructions. Steam the broccoli until just tender about 4 mins.

Cook the salmon: place the fillets in a non-stick frying pan, cover with the milk and slowly bring to the boil. Simmer for 8 mins or until the fish has turned opaque. Use a fish slice to transfer the salmon to a plate, reserve the milk.

Rinse out the pan, add the bacon and saute for 5 mins or until crispy, set aside. Melt the butter in the same pan and then add the flour and whisk until smooth. Slowly add the reserved milk whisking the whole time, bring to the boil, then simmer for 1 minute.

Remove the sauce from the heat, stir in the parmesan, lemon zest and sun dried tomatoes. Flake the salmon. Season to taste.

Drain the pasta, return to the pan, then add the salmon, bellaverde® broccoli, herbs, bacon and cheese sauce and mix it well. Spoon into a 1.7ltr shallow ovenproof dish, sprinkle over the grated cheddar and bake for 25-30min or until golden and crisp on top.