Ribbon pasta with salmon and peas
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|350 g||Pappardelle pasta|
|400 g||Smoked salmon|
|1 to taste||Salt & freshly ground pepper|
|3 tbsp||Extra virgin olive oil|
|¼ cup||Basil leaves|
- Cook the pasta in plenty of boiling, salted water for 10 minutes or according to packet instructions until it's just tender to the bite.
- Add peas to the pasta for the final 2 minutes of cooking time. Drain well.
- Add salmon to the pasta, drizzle with olive oil, season with salt and pepper and toss well. Serve dish garnished with shredded basil.
Tip: Fettuccine are flat pasta ribbons about 5mm wide, while pappardelle are broader strips of pasta about 15mm-20mm wide. Either pasta would work well in this dish.
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