Smoked Salmon & Dill Goat Cheese Fettuccine
We know what it’s like. Pasta is just too good! Often it feels like we could eat endless bowls of it, although we’ve been advised that would probably make us sick. Good thing for you (and us!) we’ve added some ribboned zucchini into this smoked salmon and dill fettuccine, thus prolonging the unparalleled joy of a massive bowl of pasta, while also giving you the nutritious hit from one of our favourite veggies. Sneaky eh? Well, we prefer to say clever.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
zucchini
½ block
dill goat cheese
(Contains: Milk;)
200 g
smoked salmon
(Contains: Fish;)
½
lime
⅓ bunch
parsley
Utensils
Cooking Steps
To prepare the ingredients, peel the zucchini into ribbons. Crumble the dill goat cheese and tear the smoked salmon into pieces. Zest the lime and cut into wedges. Lastly, pick the parsley leaves.
In a large pot, bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 11 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Place the zucchini ribbons in the base of a colander. When the fettuccine is ready drain the pasta directly over the zucchini. Transfer both the fettuccine and zucchini back into the pot.
While it’s piping hot, stir through the dill goat cheese, smoked salmon, 1 teaspoon of the lime zest (2 teaspoons for 4 serves) and the parsley. Season to taste with salt and pepper.
Divide between bowls and squeeze with the juice from the lime wedges, if you like.
