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Pasta with mackerel, pine nuts and peas

It's beautiful to look at and just as good to eat, with light flavours of smoked mackerel, fresh dill and lightly toasted pine nuts, it turns a quick midweek dinner into something much more special.


  • 1 packet smoked mackerel (three fillets)
  • 50g pine nuts
  • 2 banana shallots
  • Small bunch of fresh dill (Save a few sprigs for a garnish)
  • 100g frozen or fresh peas
  • Generous splash of vermouth
  • Squeeze of lemon juice
  • Half a packet linguine
  • 4 tsp capers
  • Dash of plain olive oil for cooking


Our Pasta with mackerel, pine nuts and peas was inspired by a recipe featured on Nigella's Nigellissima TV series, where Nigella used Marsala and sultanas our recipe uses vermouth and peas to give it a lighter and fresher flavour.

  1. Start by bringing a large pan of water up to a boil and add the linguine
  2. Place your pine nuts in a medium frying pan and toast until they start to turn golden brown.  Once toasted keep to one side
  3. Bring olive oil up to temperature in your pan.
  4. Peel and finely chop the shallots, add to the pan and cook gently until soft.
  5. Turn up heat and splash in the vermouth and cook off.
  6. Remove the skin and shred the three mackerel fillets before adding them to your frying along with the peas and capers.
  7. Tear in most of your dill and add a good squeeze of lemon juice and salt and pepper to taste.
  8. Heat the ingredients in the pan before combining with the cooked and drained linguine and the pine nuts.
  9. Finish by adding a few sprigs of dill.