Name: Pasta primavera with poached salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 gram fettuccine pasta; 1.25 litre (5 cups) water; 2 sprigs fresh dill; 6 black peppercorns; 2 teaspoon finely grated lemon rind; 440 gram skinless salmon fillets; 2 teaspoon olive oil; 1 red onion (170g), sliced thinly; 2 clove garlic, crushed; 170 gram asparagus, halved crossways; 150 gram snow peas, halved, trimmed; 1/2 cup (60g) frozen peas; 2 tablespoon lemon juice; 2 teaspoon finely chopped fresh dill; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Primavera literally translates to in the style of spring! This fresh spring pasta with fresh greens and poached salmon is the ideal light meal.

Looking for more spring pasta dishes?

Ingredients

300 gram fettuccine pasta

1.25 litre (5 cups) water

2 sprigs fresh dill

6 black peppercorns

2 teaspoon finely grated lemon rind

440 gram skinless salmon fillets

2 teaspoon olive oil

1 red onion (170g), sliced thinly

2 clove garlic, crushed

170 gram asparagus, halved crossways

150 gram snow peas, halved, trimmed

1/2 cup (60g) frozen peas

2 tablespoon lemon juice

2 teaspoon finely chopped fresh dill

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, place the water, dill, peppercorns and half the rind in large saucepan then add fish; bring to the boil. Reduce heat; simmer, uncovered, 8 minutes, turning fish halfway through cooking time.

3.Remove fish from poaching liquid; discard liquid. When fish is cool enough to handle, flake fish into medium bowl.

4.Heat oil in same cleaned pan; cook onion, garlic and asparagus, stirring, until asparagus is tender. Add snow peas, peas, juice, remaining rind, pasta and fish; stir until hot.

5.Remove from heat; stir in herbs.

You may need a little more liquid in your final pasta dish. Just in case, reserve ½ cup of the pasta cooking liquid and add as required.
Note

Women's Weekly Food

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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