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Salmon & shallot pasta with ricotta
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Prep Time:
5 minutes
5 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
20 minutes
20 minutes
Ingredients:
- 125g penne rigate
- 4.60 gm olive oil
- 1 green shallot, sliced
- 1 garlic clove, finely chopped
- 1 105g can pink salmon, drained, skin and bones removed
- 50g fresh ricotta
- 1 tsp finely grated lemon rind
- Salt & ground black pepper
- Sliced crusty bread, to serve
Instructions:
- Boil pasta in a generous amount of salted water following packet instructions until just tender. Drain and cover to maintain warmth.
- Heat olive oil in a small frying pan over medium heat. Sauté green shallot and garlic until soft, about 3 minutes. Add salmon and cook until heated through.
- Combine the salmon mixture with the warm pasta, ricotta, lemon rind, salt, and pepper. Gently toss to mix everything together. Serve alongside slices of crusty bread.
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