Angel hair pasta with crushed salmon, ricotta & baby spinach
Angel hair pasta with crushed salmon, ricotta & baby spinach
 
 
 
 
Ingredients   Directions
  • 500g San Remo Angel Hair pasta
  • 300g fresh Atlantic salmon,
  • skin removed
  • 250g ricotta (or 1 cup of cream)
  • 150g baby spinach
  • 3 tbspn olive oil
  • salt and black pepper
 
  • Cook the pasta according to packet directions.
  • In a medium pan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly.
  • Cook for 2 minutes, infusing salmon and olive oil together.
  • Add ricotta and stir through on a low heat. As an alternative, fresh cream can be substituted at this stage instead of ricotta.
  • Drain the pasta and add immediately to hot sauce
  • Finish off by mixing baby spinach through pasta and season with salt and cracked pepper.
  • Serve immediately.
 
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