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1½ cups chopped spinach or baby spinach leaves
1 x 400g packet fresh fettuccine
2 tbsp butter
3 large cloves garlic, chopped
1 tbsp plain flour
½ cup good-quality white wine
1 cup cream
Zest of 1 lemon
500g salmon fillet, skinned and boned, chopped into bitesized pieces
½ cup freshly grated parmesan
Salt and freshly cracked black pepper
1 tbsp chopped fresh dill
5–6 fresh basil leaves, chopped roughly
Chopped fresh parsley leaves to garnish
Extra parmesan to garnish
Lemon cheeks or wedges to serve
Blanch the spinach in boiling water, then refresh in cold water.Squeeze out the excess moisture and set aside.
Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside until needed.Melt the butter in a frying pan over a medium heat and sauté the garlic for 3–4 minutes.Add the flour and cook for another 4–5 minutes.
Add the wine slowly, whisking while you add it
to avoid lumps forming.
Add the cream, lemon zest, salmon, blanched spinach and parmesan.
Simmer for 5 minutes until the sauce has thickened and the salmon is cooked through. Taste and season with salt and pepper.
Stir through the dill and basil. Toss through the cooked pasta and garnish with parsley, extra parmesan and lemon cheeks.