Jump into spring with this lemon-infused salmon pasta made with fresh spring vegetables and creamy ricotta.
- Cook fettuccine in a saucepan of boiling salted water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid.
- Meanwhile, heat a large non-stick frying pan over medium-heat. Cook the salmon for 3 mins each side for medium. Transfer to a plate. Set aside for 5 mins to rest.
- Heat oil in the same frying pan over medium-low heat. Add leek and cook for 3 mins or until softened. Add garlic, zucchini and lemon zest and cook for 2 mins or until zucchini softens. Add lemon juice, dill and peas and cook for 2 mins. Add pasta to the pan with the reserved cooking liquid and ricotta. Gently toss to combine.
- Coarsely flake the salmon and add to the pasta. Season. Divide among serving plates. Top with dill sprigs and serve with lemon wedges and crusty bread.
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