Pappardelle with Smoked Salmon and Ricotta

Pappardelle with Smoked Salmon and Ricotta

From ‘5 Ingredients 10 Minutes’ Print Book page 152
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Smoked salmon can be a great way to get a bit more fish in your diet if you don’t live near a good fishmonger. If you can’t find fat ribbons of pappardelle, tagliatelle or some short pastas like penne or rigatoni would also be perfect.

Serves 2
Takes: 10 minutes
200g (7oz) pappardelle or other pasta
60g (2oz) smoked salmon, torn into chunks
200g (7oz) ricotta
2 tablespoons lemon juice + zest or 1 lemon
1 small bunch chives, chopped

1. Bring a medium saucepan of salted water to the boil.

2. Cook pasta according to the packet directions or until al dente.

3. Scoop out a cup of the cooking water then drain the pasta.

4. Return pasta to the hot pan then stir in the salmon, ricotta, lemon zest and juice and 2 tablespoons extra virgin olive oil.

5. If it looks a little dry, add some of the reserved cooking water.

6. Taste, season and serve sprinkled with chives.

Variations

vegan – replace the salmon with chopped grilled red peppers or other grilled veg and replace the ricotta with a generous drizzle of extra virgin olive oil.

vegetarian – replace the salmon with a handful of semi-dried tomatoes.

gluten-free – chop up 1/2 a head of cauliflower into florets and use in place of the pasta, or use a drained can of cannellini, chickpeas or butter beans.

no chives? – Just skip them or replace with flat-leaf parsley.

carnivore – serve parpadelle with prosciutto or chorizo instead of salmon. Or with this quick pork ragu.

carb lovers / more substantial – serve with garlic bread and increase the amount of pasta.

short on time– use fresh pasta which cooks quickly.

paleo (grain, legume & dairy-free) – try this anti-cramp salmon instead.

Waste Avoidance Strategy

pappardelle or other pasta – pantry.

smoked salmon – freeze it.

ricotta – unopened ricotta in a tub usually has a shelf life of a few weeks. Can be frozen.

lemon – will keep for months in a plastic bag in the fridge.

chives – should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer.