extra virgin olive oil
1 onion finely diced
⅓ cup cream
180g Roberto’s Kitchen plain fresh fettuccini
75g Salmon Man gremolata hot smoked salmon
handful of Lettuce Man’s baby spinach.
toasted pine nuts (optional)
Put a large pot of salted water on to boil.
In a large heavy bottomed frying pan, sauté onion in some olive oil until translucent. Add cream and simmer for a couple of minutes.
Place fettuccini into rapidly boiling water for 2-3 minutes until cooked, then drain.
Add flaked salmon to the cream for 1 minute. Remove from heat and stir in torn baby spinach and season with salt and pepper. Add cooked pasta to the salmon cream mixture and stir through so the pasta is coated. Garnish with pine nuts.
Recipe and images by Victoria Russell