>salmon in a shallow saucepan. Cover with water and
cool. Dry the pan and return to medium heat,
aking dish.
Cook the pasta in a large saucepan of
ns until softened. Add the spinach and cook for 2-3 mins
For the creamed spinach, heat 1 tsp oil in a saucepan and saute onion and garlic until softened. Add spinach and 2/3 cup water, cover and cook for 12 mins. Add creme fraiche, lemon zest and juice, season and keep warm.
Meanwhile, cook pasta in boiling salted water according to package instructions. Drain, reserving 1/2 cup pasta water.
To finish, heat remaining oil in a frying pan and saute salmon for 3 mins. Season then toss with pasta, reserved pasta water, and spinach.
ntinuously. Reduce heat to low and simmer for 5 mins until
lt and dry pasta; stir to separate pasta. Cook pasta until al dente and
Cook pasta in boiling water 5 minutes.
Bring a large pot of salted water to a boil.
Add pasta and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
Gradually stir in the milk and cheeses whisking continously until smooth.
Crumble salmon into the butter mixture.
Stir in the spinach, sun-dried tomatoes, and oregano.
Cook and stir about 3 minutes, until heated through.
Serve over the cooked pasta.
Bring the cream and half of the butter to
Heat the oil in a frying pan and sear the salmon for 4 mins, turning carefully. Season, remove from the pan and cover with foil. Add the onion and saute until softened. Add the spinach and cook gently until wilted. Add the lemon zest and juice and season with salt and nutmeg. Stir in the cheese.
Meanwhile, heat the butter in a separate frying pan and saute the gnocchi for 8 mins, turning. Season with salt. Add to the spinach along with the salmon and toss gently.
ven to 400\u00b0F. Cook pasta in a large pot of
en gradually whisk in stock and milk and simmer for 2-3
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.
n, add lemon, garlic and about half of the dill
ed-high heat, brown chicken and transfer to a bowl.
Blanch asparagus (to save time, blanch in a colander placed in the pasta water as it boils), then run under cold water to stop the cooking process.
Broil pasta.
Meanwhile, in a large bowl, combine ricotta, lemon juice and, once pasta is done, water.
Toss with asparagus, pasta, salmon salt and pepper.
read, butter, parsley, lemon zest and garlic in a food processor
Cook fettuccine in a large saucepan of boiling water according to package directions. Drain pasta, reserving a little of the cooking liquid. Return pasta to the pan.
Meanwhile, heat 1 tbsp of the reserved oil in a large skillet on medium heat. Saute onion 4-5 mins, until golden. Add tuna, pasta sauce, capers and lemon juice. Cook, stirring, 2-3 mins, until heated through.
Spoon tuna mixture and spinach onto the cooked pasta and toss until well combined.
Serve pasta with dill and lemon wedges.
In a large bowl, combine first five ingredients; set aside.
In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
Stir in prepared olive oil mixture. Cover to keep warm.
In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
Sprinkle with ricotta and parmesan and fold in gently.
Serve immediately.