Monday, February 23, 2009

Atlantic salmon tossed in angel hair pasta with riccota

This is a great Saturday light lunch, knock it back with a nice rose on the balcony.

This is one of those flash in the pan deals, get everything ready to go, drop your pasta in and its done in literally 5 minutes, the time it takes to cook the pasta.

What i used for two people;

1 fillet of Atlantic/Tassie salmon, skinned, boned, sliced across the grain so you have a hadfull of peices.
Handful of angel hair pasta
Some snow peas (i rip out the string) sliced at angles
one clove of garlic (minced)
splash of white wine
around 100g of ricotta cheese
salt/pepper

Very simple, get your pot of water boiling with some salt and olive oil, get the frypan warm with a dash of oil, once water is boiling, add the pasta and throw the salmon, garlic and snow peas in the frypan, give it a toss until the hot oil has covered everything, add the white wine and simmer off for about a minute, add the ricotta cheese, turn off the heat and swish the pan around to melt/spread the sauce around, strain the pasta, add to the pan and toss it all together, serve with a wedge of lemon and a glass of your summer favourite.

You can also use wilted spinach leaves or green beans as opposed to the snow peas, i have also made this vego by subbing the salmon for cauliflower, just apply heat for a bit longer.

Sorry, no picture for this one, i seem to have lost it, i'll make it again and add it later!

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