Rigatoni with salmon and peas

Ingredients:

• 200 g mezzi rigatoni
• 100 g smoked salmon
• 50 g peas
• 1/2 yellow onion
• 3/4 basil leaves
• 1 lemon
• a pinch of salt
• Respiro – Emozioneolio extra virgin olive oil

Preparation:

1. Chop the onion and sauté with a drizzle of extra virgin olive oil.
2. Add the peas and 1 glass of hot water.
3. Cook until softened; once cooked, add salt and the juice of half a lemon.
4. Meanwhile, cut up the salmon with the basil and add to the peas.
5. Cook the pasta in plenty of salted water.
6. Toss the pasta in the sauce with a ladleful of cooking water to combine all the ingredients well.
7. Serve with a drizzle of Respiro Emozioneolio extra virgin olive oil.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.