10 Minute Pasta Dish Hot-smoked salmon with creamy pasta & pine nuts

• 600g trofie pasta
•  100ml white wine
• 142ml pot double cream
• 2 tbsp grated parmesan 
• 450g hot-smoked salmon, skin removed and flaked into chunks
• 85g toasted pine nut

Cook the 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 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 the watercress salad (recipe below) alongside.