Farfalle with salmon, peas and ricotta

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Salmon fillet90 g
• Peas80 g
• Part-skim ricotta40 g
• Shallot15 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, fish,

In season: April – June

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the farfalle and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile peel the shallot and chop it finely; remove the skin and any bones from the salmon fillet and cut it into roughly 2 cm cubes.
3. In a non-stick frying pan soften the shallot with a splash of water over medium heat for 2 minutes, until translucent; add the peas, a pinch of salt and another splash of water and cook for 5 minutes, until tender.
4. Add the salmon and cook for 3 minutes, turning gently, until opaque outside and still tender inside.
5. In a cup loosen the light ricotta with a little of the pasta cooking water until creamy.
6. Drain the farfalle and stir them in the pan with the sauce and ricotta, off the heat; finish with black pepper.