Salmon And Ricotta Tagliatelle

1. 1

   Bring a saucepan of salted water to a boil. Blanch peas, 3 minutes, or until tender. Add pasta to saucepan and cook, following packet instructions until al dente. Drain pasta and return to pan. Keep hot.

2. 2

   Meanwhile, in a medium bowl, gently toss salmon, ricotta, peas, chives and lemon juice.

3. 3

   Toss salmon mixture through hot pasta with a good grinding of black pepper. Serve sprinkled with parmesan and lemon zest and drizzled with a little oil, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.