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Spaghetti With Ricotta, Smoked Tasmanian Salmon, Zucchini &
Peas (serves 4)
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Ingredients:
200gms Smoked Tasmanian Salmon, chopped
Tbsp light olive oil
Garlic clove crushed
250gms zucchini, roughly chopped
150gms Ricotta cheese
2 tbsp sour cream
400gm spaghetti
250gms peas (frozen or fresh)
1/4 cup fresh mint leaves, roughly chopped
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Method:
Heat oil in frypan, cook garlic & zucchini over gentle heat
for 4-5mins until light brown.
Cook pasta in a large saucepan of salted boiling water for 8mins
or until al dente.
Stir in the peas & cook for 1 min.
Drain & return to saucepan.
Stir in ricotta, sour cream, Salmon, zucchini & garlic.
Season well & stir in chopped fresh mint.
Heat over gentle heat for 1-2 mins.
Mix well & serve immediately.
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