Smoked salmon and rocket pasta



250g spaghetti pasta
250g green beans, trimmed, sliced
1 onion, finely chopped
2 clove Tarragon and Fennel Smoked Garlic, minced
2 teaspoons lemon zest
1 long red chilli, deseeded, finely chopped
4 cups baby rocket
1 1/2 tablespoons lemon juice
2 teaspoons olive oil
200g smoked salmon, torn
freshly ground black pepper
1/4 cup reduced-fat ricotta cheese



Step 1 In a large saucepan cook spaghetti following packet directions, adding beans in the last 2 minutes of cooking time. Drain well, reserving ¼ cup cooking liquid.

Step 2 Meanwhile, place a large non-stick frying pan over a medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add Tarragon and Fennel Smoked Garlic, lemon zest and chilli. Cook for 1 more minute.

Step 3 Add pasta and beans, rocket, lemon juice, olive oil and 1-2 tablespoons pasta cooking liquid to frying pan. Add smoked salmon. Toss to combine and season with pepper. Divide pasta among serving bowls and serve topped with crumbled ricotta.

Replace salmon with cooked shredded chicken breast.
Make it gluten free: Use gluten-free pasta.


Based on a recipe featured on Healthy Food


Buy Tarragon and Fennel Smoked Garlic


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