Name: Salmon and broad bean linguini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram linguini; 500 gram fresh broad beans, peeled; 415 gram can pink salmon, drained, flaked; 2 tablespoon olive oil; 2 teaspoon finely grated lemon zest; 1/3 cup lemon juice; 1 clove garlic, crushed; 3/4 cup flat-leaf parsley leaves; 150 gram fresh ricotta, crumbled

Salmon and broad bean linguini

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

375 gram linguini

500 gram fresh broad beans, peeled

415 gram can pink salmon, drained, flaked

2 tablespoon olive oil

2 teaspoon finely grated lemon zest

1/3 cup lemon juice

1 clove garlic, crushed

3/4 cup flat-leaf parsley leaves

150 gram fresh ricotta, crumbled

Method

1.Cook pasta in plenty of boiling salted water for 8-10 minutes until tender but still firm to the bite. Drain, reserving 1/4 cup cooking liquid.

2.Meanwhile, cook broad beans in a medium saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Refresh under cold water.

3.Combine pasta, beans, salmon, oil, zest, juice. garlic, parsley and reserved cooking liquid in a large bowl; toss gently. Serve pasta topped with ricotta.

Use peas or chopped green beans instead of broad beans. You can replace fresh broad beans with 2 cups frozen broad beans – thaw beans and peel off outer shell before cooking.
Note

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Ingredients

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