Smoked haddock pasta with mushrooms & green beans
Serves 4
You need:
- 800 g smoked haddock
- 500 g small pasta shells
- 400 g mushrooms, sliced
- 400 g green beans
- Olive oil
- A small handful of fresh parsley, chopped
For the dressing:
- 8 tbs sunflower or canola oil
- 4 tbs cider vinegar
- 3 tsp Dijon mustard
- A pinch of castor sugar
- Sea salt and ground pepper
For the pasta: Cut the haddock fillets into big chunks and steam the fish in a steamer or in a colander over a boiling pot of water. The fish is cooked when it starts to flake. Remove the skin and break up the chunks of fish by flaking with a fork.
Sauté the mushrooms in a bit of olive oil on a medium heat until cooked. Meanwhile, cook the pasta in salted, boiling water. To cook the beans, boil in salted water for about three or four minutes, until they are just tender. Place them in a colander and refresh under cold water for a minute, then cut them into thirds. Mix the fish, pasta, mushrooms and beans together in a large bowl.
For the dressing: Place all the dressing ingredients in a screw-top jar and shake until well mixed. Pour over the pasta and stir through the parsley.
Tip:
Serve hot for a delicious supper or cold for a light lunch.
