Salmon Linguine

20mins| Serves 2



2x 95g tins Safcol Premium Salmon in Springwater, drained 180g Linguine 1 lemon 4 tbsp good quality cold pressed olive oil 40g Parmesan, freshly grated Freshly chopped basil, parsley and mint leaves
Step 1 - Cook the pasta in plenty of boiling, lightly-salted water until al dente, then drain well. Step 2 - Place pasta into a large bowl and drizzle with olive oil, lemon zest and 2 tbsp lemon juice, parmesan, salmon and plenty of fresh garden herbs. Step 3 - Serve in bowls and enjoy.

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