Salmon And Ricotta Tagliatelle - cooking recipe

Ingredients

1 cup frozen peas
14 oz fresh egg tagliatelle
7 oz canned pink salmon in springwater, drained, flaked
1/2 cup ricotta
1/2 None bunch chives, snipped
None None juice and finely grated zest of 1 lemon
1 tbsp grated parmesan
2 tsp extra virgin olive oil

Preparation

Bring a saucepan of salted water to a boil. Blanch peas, 3 minutes, or until tender. Add pasta to saucepan and cook, following packet instructions until al dente. Drain pasta and return to pan. Keep hot.
Meanwhile, in a medium bowl, gently toss salmon, ricotta, peas, chives and lemon juice.
Toss salmon mixture through hot pasta with a good grinding of black pepper. Serve sprinkled with parmesan and lemon zest and drizzled with a little oil, if you like.