Penne with Ricotta, Arugula and Smoked Salmon
6 cups A.G. Ferrari Penne Lisce
1 tbsp butter
1 tbsp olive oil
8 oz | 1 cup ricotta cheese
1 oz | 1 cup arugula, washed and chopped, plus extra to serve
9 oz | 1-1/2 cups smoked salmon, torn into pieces
freshly ground black pepper
Cook the penne in a large saucepan of salted, boiling water until "al dente," about 10 minutes.
Drain well, reserving about 1 small cup of the cooking liquid.
Melt the butter with the olive oil in a large sauté pan set over a medium heat.
Stir in the penne and ricotta, cooking for 2-3 minutes until the ricotta separates and coats the pasta; add some of the reserved cooking liquid to loosen if necessary.
Stir in the chopped arugula and plenty of salt and pepper to taste.
Divide between serving bowls. Top with smoked salmon and more arugula before serving.
Tags: salmon, fish, pasta, penne, italian food, italian cooking, italian recipe, arugula, greens (1)
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