300 g fettuccine pasta
150 g smoked salmon,torn into bite-size pieces
2 Tbls fresh orange juice
1 tspn lemon juice
2 Tbls extra virgin oil with lemon oil
1 cup baby rocket leaves
150 g reduced-fat ricotta cheese, crumbled
1 Tbls chives, chopped
1/4 cup parmesan cheese, shaved, to garnish
1. Cook pasta according to packet directions. Drain and reserve 1/3 cup of pasta water. Return to the pot and add the reserved pasta water.
2. Stir in salmon, rocket, orange juice, lemon juice and olive oil. Season with salt and pepper.
3. Divide between bowls and serve with ricotta. Garnish with shaved Parmesan cheese.