Penne with salmon, mushrooms and bocconcini

I intended to revisit my mushroom and salmon dish but the bocconcini turned up and there were fresh herbs in the garden - including some dill going to seed - so I ended up with this. I think it's better! You can use bigger bocconcini but you will need to cut them up smaller.



Penne with salmon, mushrooms and bocconcini

Ingredients
1/2 cup bambini/baby bocconcini, halved
500g penne
1 clove garlic, crushed
100g smoked salmon, sliced
250g button mushrooms, sliced
3 sprigs dill
3 sprigs oregano
5 basil leaves
olive oil
canola oil
ground pepper
chicken salt


Method

• Cook pasta. Drizzle with olive oil and set aside.
• Finely chop herbs.
• Fry garlic in a little olive oil.
• Add more oil and button mushrooms.
• When mushrooms are almost cooked, add salmon and herbs. Stir occasionally until salmon is cooked.
• Add cooked mixture and bocconcini to warm pasta. Season and stir through.
• Serve warm immediately or refrigerate and serve cold.