Smoked Salmon Pasta
A light, fresh and super quick summery smoked salmon pasta recipe. This is so delicious, and is on your table in under 15 minutes.
Ingredients
- 4 tablespoon olive oil
- ½ cup dill chopped
- ¼ cup parsley roughly chopped
- 2 teaspoon lemon zest
- 200 g risoni pasta 7 ounces/approx 1 ¾ cups
- 1 bunch asparagus
- 100 g frozen peas 3 ½ ounces/approx ½ cup
- 150 g hot smoked salmon approx 5.5 oz
- ½ cup soft ricotta
- juice of half a lemon
- salt and pepper to taste
Instructions
- Cook the risoni according to packet instructions. In the last 2 minutes of cooking, add the frozen peas and the asparagus.
- Heat the olive oil in a small fry pan over medium heat.
- Add the dill and parsley and cook for 5 minutes.
- Add the hot smoked salmon and break up with a wooden spoon. Salmon should be warm through.
- Stir in the ricotta.
- Drain the pasta, peas and asparagus.
- Mix the salmon through the pasta, and stir in the lemon juice.
- Serve and garnish with a little extra parsley and lemon zest.