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Smoked Salmon and Fetta Angelhair Pasta

Smoked Salmon and Fetta Angelhair Pasta
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Friends and family will love this tasty pasta dish by South Cape Fine Foods..

Serves 4

Ingredients

  • 500g angelhair pasta or thin spaghetti
  • 200g south cape reduced fat tasmanian fetta
  • 1 tablespoon extra virgin olive oil
  • 3 spring onions, sliced
  • 1 bunch fresh basil leaves
  • Juice of 1 lime or lemon
  • 8 slices smoked salmon, cut into strips
  • Sea salt and freshly ground black pepper, to taste
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Method

  1. Cook pasta in a pot of salted boiling water until al dente and drain, reserving 1 cup of the cooking water.
  2. Cut four thin slices of South Cape Reduced Fat Tasmanian Fetta and reserve for garnish, crumble the rest.
  3. Heat olive oil and sauté spring onions until just softened.
  4. Add pasta, cooking water and crumbled Fetta and toss until heated through.
  5. Stir in basil and lime juice and season to taste.
  6. Portion onto serving plates and top with smoked salmon strips and reserved Fetta slices. Sprinkle with pepper and serve.
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Notes & Tips

Tips:

• This is a light, reduced-fat pasta dish and will serve four as a main meal or six as an entrée.

• Smoked salmon can be substituted with 200g canned tuna or salmon but toss it into the pasta with the basil.

• Try fresh chives or a mixture of soft fresh herbs instead of the basil.

• Substitute South Cape Bocconcini for the Fetta.

This recipe is brought to you by South Cape Fine Foods.

Recipe Rating

5
Preparation Time: 10M
Cooking Time: 10M

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