Smoked Salmon & Ricotta Fettuccine

15 Mins

Serves 2

Smoked Salmon & Ricotta Fettuccine

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


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


  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.