Simple, quick and healthy; this dish shows how our hot smoked salmon can transform a simple pasta dish. Everything you want for a cold wintry day, or equally a tasty summer supper. You can also do a carb-free version of this dish with courgette spaghetti if you prefer!
- 1 pack of tagliatelle, cooked as per packet instructions
- 3 tbsp of Ricotta
- 8 large basil leaves
- 1 pack of RR. Spink & Sons Hot Smoked Salmon
- 300g cooked king prawns
- small punnet of cherry tomatoes, sliced in half
- 2 tbsp basil pesto
- 1 garlic clove, crushed
- zest of 1 lemon
- salt & freshly ground black pepper
- 2 tbsp olive oil
Once cooked according to packet instructions, drain the tagliatelle and set to one side.
Heat a little of the olive oil in a non-stick pan, and add the garlic. Add the prawns and sauté on a low heat ‘til cooked through. Stir in the cherry tomatoes, and cook for a couple of a few minutes.
Add the ricotta and pesto, and stir through. Add in the cooked tagliatelle and gently combine.
Slip the pasta into a large bowl and flake over pieces of the hot smoked salmon.
Garnish with finely grated lemon zest and torn basil leaves.