Salmon and Ricotta Orecchiette

Salmon and Ricotta Orecchiette


4 serves
15 minutes


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
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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