A smoked salmon pasta recipe that's creamy with a little bite. The combination of salmon with ricotta matches perfectly in this simple weekday dinner ready in less than 30 minutes
Ingredients
1 bunch of asparagus, trimmed, tips removed and stems sliced into 3
2 shallots, finely chopped
1 clove garlic, finely chopped
100g packet of smoked salmon, roughly torn
500g penne
2 tbsp lemon juice
1 large tub (500g) Perfect Italiano Smooth & Creamy Ricotta
1/2 packet Perfect Italiano Extra Sharp Parmesan Grated
1/4 cup mint leaves
Method
Cook the penne according to the packet instructions
Add the asparagus when the pasta has 1 minute left to cook and, once the penne is just tender, drain into a colander. Reserve 1/2 cup of the cooking water and set aside
As the pasta cooks, pour the olive oil into a large fry pan and place over a medium heat. Once hot, add the shallots and garlic, and gently fry for 3 minutes or until the shallots have softened
Reduce the heat to low, and then add the drained pasta and asparagus to the fry pan. Stir through to combine. Add the ricotta, parmesan, reserved hot cooking water, and lemon juice
Season with salt and pepper, and stir all the ingredients together until everything is mixed well
Remove the pan from the heat and lay over the torn pieces of smoked salmon. Scatter over the mint leaves and serve immediately
