This pasta dish is a lovely weeknight dinner option that takes minimal time to prepare and is bursting with freshness and flavour.
| 2 cups | Traditional Ricotta |
| 1/2 cup | Grated Parmesan Tub |
| 500g | orecchiette |
| 2 bunches | asparagus |
| 1/4 cup | olive oil |
| 2 | large sized salmon pieces |
| 3 cloves | garlic |
| 4 sprigs | lemon thyme |
| 3 cups | peas |
| lemon, squeezed | |
| salt and pepper, to taste |
| 1 | Cook pasta according to packet instructions. Just before the pasta is al dente, blanch the asparagus in the same pot for 30 seconds to one minute. Drain and set aside. |
| 2 | Heat a large fry pan over medium heat. Add a splash of olive oil and cook the salmon until it becomes light pink in colour. Remove the fish from the pan and flake with a fork. |
| 3 | Add the remaining oil and garlic to the fry pan. Add the salmon back to the pan along with the lemon thyme, peas, asparagus, pasta, Ricotta and Parmesan. Toss lightly. |
| 4 | Add a squeeze of lemon juice, season to taste and serve with some extra ricotta crumbled on top. |
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