Paccheri with smoked salmon, ricotta and pistachios
This easy plate of pasta makes the perfect mid-week meal. The Preca sisters use smoked salmon, ricotta and pistachios to make a velvety sauce that gets stuck right into the paccheri
Rachel Zammit Cutajar
Paccheri with smoked Salmon ricotta and pistacchios
Ingredients
- 200g paccheri
- 4 slices smoked salmon (cut into strips)
- ½ leek, chopped
- Olive oil
- 2 tbsp ricotta cheese
- Black pepper
- Basil leaves
- 200ml fish stock
- 200ml fresh cream
- 20g pistachios
Method
1.Cook the pasta in boiling water.
2.Heat the pan, add a dash of olive oil, cook leeks for 2 mins.
3.Add the smoked salmon cook for another 2 mins and add the fish stock
4.Drain off pasta and return to pan, add the fresh cream, ricotta and stir well.
5.Taste and adjust seasoning if necessary.
6.Top with pistachios and serve.
This recipe first appeared on Gourmet Today TV, aired on 18 March, 2016.
Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.
