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Smoked Salmon and Fetta Angelhair Pasta

Friends and family will love this tasty pasta dish by South Cape Fine Foods..


  • 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


  • 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.



• 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.

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