Recipes

Salmon and Ricotta Orecchiette

Salmon and Ricotta Orecchiette

Details

4 serves
15 minutes

Notes

This pasta dish is a lovely weeknight dinner option that takes minimal time to prepare and is bursting with freshness and flavour.

 

Tags

Share

Print

Ingredients

2 cups Traditional Ricotta
1/2 cup Grated Parmesan
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

Preparation

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.

Related Products

Similar Recipes

Digital Recipe Book

Digital Download
FREE EASTER E-COOKBOOK DIGITAL DOWNLOAD
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!
Cookbook