Sunday, September 1, 2013
Angel hair pasta with crushed salmon, ricotta & baby spinach
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Author by
ADAM SWANSON
Ingredients
500g San Remo Angel Hair pasta
300g fresh Atlantic salmon,
skin removed
250g ricotta (or 1 cup of cream)
150g baby spinach
3 tbs spoon olive oil
salt and black pepper
Method :
Method :
Cook the pasta according to packet directions.
In a medium pan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly.
Cook for 2 minutes, infusing salmon and olive oil together.
Add ricotta and stir through on a low heat. As an alternative, fresh cream can be substituted at this stage instead of ricotta.
Drain the pasta and add immediately to hot sauce
Finish off by mixing baby spinach through pasta and season with salt and cracked pepper.
Serve immediately.
In a medium pan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly.
Cook for 2 minutes, infusing salmon and olive oil together.
Add ricotta and stir through on a low heat. As an alternative, fresh cream can be substituted at this stage instead of ricotta.
Drain the pasta and add immediately to hot sauce
Finish off by mixing baby spinach through pasta and season with salt and cracked pepper.
Serve immediately.
Source :
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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