NEWS: Commerce crackdown a boon for workers     :: Motorists urged to use Fuelwatch     :: Sports research a boost for teachers     :: Fairer scheme for public housing rents     :: New training plan for safer industries     :: Cultural Centre a work of art     :: Call for changes to Family Law     :: Flu season nothing to sneeze at     :: Pollution survey a breath of fresh air     :: Cane toad problem is warts and all     :: City plays handon bridge plans     :: Port full bottle on emergency drill     :: Independent schools in class of their own     :: Youngsters anxious in stats report     :: Radio upgrade is news to us     :: Racecourses win in funding stakes     FEATURES: Finding time for professional development and learning     :: Dealing with depression     :: Revealing the secrets of wealthy people     :: Participation Walls in Government 2.0     :: Setting a retirement target     :: Are autonomous schools the answer?     INTERNATIONAL: Stories from Canada, Afghanistan, United Kingdom, Taiwan, Brunei, Uganda, United States and more...    OTHER: At The Coalface with TQ (Cartoon)    :: PS-sssst...! with Frank Cassidy    :: Talking Point    :: Personal Development    :: Conferences    :: Careers Centre    :: At The Movies    :: Travel    :: Wine & Dine    :: Motoring    :: PS Shop    :: News Archives   
Home International National News Cartoon PSsssst Talking Point Conferences Careers Centre Personal Development Books & Features Out of Hours PS Shop Archives Search
Angel hair pasta with crushed salmon, ricotta & baby spinach
Serves 4
   500g San Remo Angel Hair #9
   1 tin salmon (210g)
   250g ricotta (or 1 cup of cream)
   150g baby spinach
   3 tablespoon olive oil
   Salt and black pepper

In a medium saucepan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly. Cook for 2 minutes, infusing salmon and olive oil together.
   Add ricotta (or cream) and stir through on a low heat.
   Cook pasta according to packet directions, drain and add immediately to hot sauce.
   Finish off by mixing baby spinach through pasta and season with salt and cracked pepper. Serve immediately.

email Email to friend    print Printer Friendly    comment Have Your Say!   Bookmark and Share