Name: Salmon and herb pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram fettuccine pasta; 1 tablespoon olive oil; 2 shallots, chopped finely; 2 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 1 tablespoon fresh tarragon, coarsely chopped; 1 tablespoon fresh dill, coarsely chopped; 1 tablespoon fresh chervil, coarsely chopped; 200 gram smoked salmon slices, chopped coarsely

Ingredients

375 gram fettuccine pasta

1 tablespoon olive oil

2 shallots, chopped finely

2 clove garlic, crushed

1/4 cup (60ml) lemon juice

1 tablespoon fresh tarragon, coarsely chopped

1 tablespoon fresh dill, coarsely chopped

1 tablespoon fresh chervil, coarsely chopped

200 gram smoked salmon slices, chopped coarsely

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until tender; drain, reserving ¼ cup cooking liquid.

2.Meanwhile, heat oil in small saucepan; cook shallot and garlic, stirring; until shallot softens.

3.Return pasta to pan with reserved cooking liquid, shallot mixture and remaining ingredients; mix gently.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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