Smoked Salmon & Ricotta Fettuccine

Smoked Salmon & Ricotta Fettuccine

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15 Minutes Prep
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2 Servings

Zesty lemon and fresh ricotta bring this simple salmon dish to life in under 15 minutes.

Ingredient List

  • Small check mark in a circle icon 375g pack Latina™ Fresh Egg Fettuccine
  • Small check mark in a circle icon Finely grated zest and juice of a large lemon
  • Small check mark in a circle icon ¹⁄4 cup olive oil
  • Small check mark in a circle icon ¹⁄4 cup baby capers
  • Small check mark in a circle icon 200g smoked salmon, cut into strips
  • Small check mark in a circle icon ¹⁄2 small bunch flat leaf parsley, roughly torn
  • Small check mark in a circle icon 250g Fresh Ricotta
  • Small check mark in a circle icon Cracked black pepper

Preparation

  1. Place a large pan of water on to boil for the pasta.
  2. In a bowl whisk together the lemon juice and oil until it becomes creamy.
  3. Add the grated lemon zest, capers, salmon strips and parsley.
  4. Add the pasta to the boiling water and cook according to pack directions. Drain and toss with the salmon mixture.
  5. Spoon on the ricotta and gently stir through the pasta, season with freshly ground pepper.
  6. Divide between bowls and serve immediately.