Name: Salmon and ricotta fettucine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram fresh egg fettucine; 1 cup frozen peas; 185 gram can pink salmon in springwater, drained, flaked; 150 gram ricotta; 1/2 bunch chives, snipped; juice and finely grated zest of 1 lemon; 1 tablespoon grated parmesan; 2 teaspoon extra virgin olive oil

Salmon and ricotta fettucine

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

375 gram fresh egg fettucine

1 cup frozen peas

185 gram can pink salmon in springwater, drained, flaked

150 gram ricotta

1/2 bunch chives, snipped

juice and finely grated zest of 1 lemon

1 tablespoon grated parmesan

2 teaspoon extra virgin olive oil

Method

1.Bring a saucepan of salted water to the boil. Blanch peas, 3 minutes, or until tender. Add pasta to saucepan and cook, following packet instructions until al dente. Drain pasta and return to pan. Keep hot.

2.Meanwhile, in a medium bowl, gently toss salmon, ricotta, peas, chives and lemon juice.

3.Toss salmon mixture through hot pasta with a good grinding of black pepper. Serve sprinkled with parmesan and lemon zest and drizzled with a little oil, if you like.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%