A hearty "bowl of comfort" this Smoked Salmon pasta dish is while curled up on a winter's evening....and it's so quick and easy to throw together! You could even add mushrooms, shallots or even spinach for a variation.
3 Tablespoons of freshly chopped Dill sprigs, plus extra for serving.
3 Tablespoons of chopped Kalamata Olives.
1/3 cup grated Parmesan Chesse, plus extra for serving
Salt and Cracked Pepper to Taste,
500g Veal Tortellini
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and saute them until onions are just tender, separating them into individual slivers as you go.
Reduce heat to low and stir in the brown sugar and freshly chopped Thyme. Cook, stiring occasionally, for at least 20-30 minutes until the onions are translucent, lightly coloured and caramelised.
While the onions are cooking, bring a large pot of water to the boil and cook the tortellini to package directions, about 5 to 8 minutes or until al dente. Drain and transfer to a large bowl. Reserve a few tablespoons of the hot pasta water.
When the onions have caramelised, Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes.
Pour in the cream and the olives and add the chopped dill sprigs. Make sure you stir thoroughly and get all of the onion flavour that lies at the bottom of the pan.
Taste and Season with Salt and Pepper. Be careful how much salt you add because there is salt in the salmon and olives, and there is still Parmesan cheese to add.
Add the cooked tortellini, followed by 1/3 cup grated Parmesan cheese. Toss everything together until the pasta is coated in the sauce. Add a a few tablespoons of the hot pasta water if you feel more sauce is needed to fully coat the pasta.
Serve tortellini with freshly grated Parmesan and garnish with the remaining chopped dill.