15-Min Creamy Smoked Salmon Fettuccine

Nutrition per serve

Ingredients

• 50g basil pesto
• 1pcs lemon
• 1pcs red onion
• 1pcs zucchini
• 1bunch dill
• 100g smoked salmon slices
• 300g fresh fettuccine pasta
• 50g baby spinach leaves
• 250ml cream
• 5ml honey

Method

1. Step 1 — Pickle onion
   Bring a large saucepan of salted water to the boil for the pasta. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Thinly slice the onion. Combine 2 tsp lemon juice*, 1 tsp honey and a pinch of salt in a bowl. Add the onion and toss well to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Prep ingredients
   Peel the zucchini into ribbons with a vegetable peeler. Coarsely chop the dill. Separate the smoked salmon slices, then coarsely tear into pieces.
3. Step 3 — Cook pasta and greens
   Add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Put the zucchini ribbons and spinach in a colander, then drain the pasta over the greens to wilt the greens.
4. Step 4 — Get ready to serve
   Add the lemon zest, dill and three-quarters of the cream* to the same pan and stir over medium heat for 2 mins or until heated through. Add the pesto, pasta and greens and toss to coat. Taste, then season with salt and pepper. Divide the pasta, smoked salmon and pickled onion among bowls and drizzle over the pickling liquid. Serve with the lemon wedges.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Milk, Walnut, Fish, Egg, Gluten, Wheat