FETTUCCINI WITH SALMON AND LEMONY CREAM SAUCE

  • 15
  • Easy

FETTUCCINI WITH SALMON AND LEMONY CREAM SAUCE

  • 15
  • Easy
FETTUCCINI WITH SALMON AND LEMONY CREAM SAUCE

INGREDIENTS

  • 1 pack Fettuccini Giovanni Rana
  • 300 g smoked salmon, sliced
  • 1 scallion, trimmed and thinly sliced
  • jjuice and zest of a large lemon, divided
  • 245 ml vegetable broth
  • 200 ml heavy cream
  • extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

METHOD

Heat the olive oil in a large skillet over medium-high heat. Add the scallion and cook, stirring occasionally, until softened slightly, 3-4 minutes. Add the vegetable broth and lemon juice, raise the heat reduce until 2 tablespoons of liquid remains, 4-5 minutes. Add the cream, bring to a boil, reduce the heat and simmer until a thick sauce has formed, 3-4 minutes. Season with salt and pepper. Reduce the heat to a low simmer, cover and keep warm.

Cook the Fettuccini according to the package directions and drain, reserving a little of pasta cooking water. Add the salmon and lemon zest to the cream sauce, then add the Fettuccini and toss to coat, adding the pasta cooking water a little at a time to loosen the sauce if needed. 

Season with salt and pepper and divide among plates.

INGREDIENTS

SERVINGS
- +
  • 1 pack Fettuccini Giovanni Rana
  • 300 g smoked salmon, sliced
  • 1 scallion, trimmed and thinly sliced
  • - jjuice and zest of a large lemon, divided
  • 245 ml vegetable broth
  • 200 ml heavy cream
  • - extra virgin olive oil
  • - Kosher salt and freshly ground black pepper to taste

METHOD

Heat the olive oil in a large skillet over medium-high heat. Add the scallion and cook, stirring occasionally, until softened slightly, 3-4 minutes. Add the vegetable broth and lemon juice, raise the heat reduce until 2 tablespoons of liquid remains, 4-5 minutes. Add the cream, bring to a boil, reduce the heat and simmer until a thick sauce has formed, 3-4 minutes. Season with salt and pepper. Reduce the heat to a low simmer, cover and keep warm.

Cook the Fettuccini according to the package directions and drain, reserving a little of pasta cooking water. Add the salmon and lemon zest to the cream sauce, then add the Fettuccini and toss to coat, adding the pasta cooking water a little at a time to loosen the sauce if needed. 

Season with salt and pepper and divide among plates.