My family entire family loves this quick pasta and it has loads of vegies, if you use a packet of pasta it is a super quick meal to prepare too!
400 grams smoked salmon (the off cuts or even canned salmon would be suitable too)
1 tablespoon olive oil
3 large cloves garlic
1 red onion
1 zucchini
2 yellow squash
300 grams snow peas
1 punnet cherry tomatoes
100 grams spinach
½ bunch dill
½ bunch parsley
1 tablespoon sundried tomatoes
400 grams smoked salmon (the off cuts or even canned salmon would be suitable too)
80 grams parmesan cheese
Pasta (or buy a packet)
2 cups plain flour
1 tablespoon oil
2 eggs
Use a food processor to make the pasta dough. Place the flour in the food processor. Turn on the processor and with the motor running, add the oil and the eggs. Continue blending until the mixture comes together to form a firm dough. If the mixture seems too wet or sticky to handle, knead in a little more flour by hand on a floured bench.
To roll the pasta, divide the dough into 4 portions. Using a pasta machine set at number 1 (or at the widest setting) feed each portion of the dough through the machine. Repeat this process with each portion of pasta on each setting, until you reach setting number 6, (or the highest setting on your machine). The pasta should be silky smooth and slightly elastic. Cut the pasta into fettuccini strips using the appropriate cutter on the pasta machine. Dust the bench with flour and carefully lay the lengths of dough aside until needed.
To cook the fettuccini, bring a large saucepan of salted water to the boil and cook the fettuccini for 4 minutes. Alternatively, the pasta can be cooked in advance, even the day before it is required. To do so, simply cook the fettuccini as above, cool and roll in a little olive oil and refrigerate until required. Reheat the fettuccini in the sauce when you are ready to serve the dish.
To make the pasta sauce: crush the garlic and slice the onion and saute in the olive oil over a medium heat in a heavy based pan. When the onion is cooked add the sliced zucchini and squash and continue cooking stirring occasionally until soft, over a low heat add the snow peas that have had the ends removed and cut in half, the halved cherry tomatoes, and roughly chopped spinach dill and parsley until only just wilted remove form the heat and toss through the salmon (unless you like it cooked through – put it in the pan earlier) and top with the grated or shaved cheese.
Eloise Emmett 