Smoked Salmon and Fetta Angelhair Pasta
This is a light pasta dish and will serve four as a main meal or six as an entrée.
20 min
Serves 4
Ingredients
500g angelhair pasta or thin spaghetti
200g South Cape Danish Style 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
Method
- Cook pasta in a pot of salted boiling water until al dente and drain, reserving 1 cup of the cooking water.
- Cut four thin slices of South Cape Danish Style Tasmanian Fetta and reserve for garnish, crumble the rest.
- Heat olive oil and sauté spring onions until just softened.
- Add pasta, cooking water and crumbled Fetta and toss until heated through.
- Stir in basil and lime juice and season to taste.
- Portion onto serving plates and top with smoked salmon strips and reserved Fetta slices.
- Sprinkle with pepper and serve.
Tips
- 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.
