Ribbon pasta with salmon and peas
- Cook the pasta in plenty of boiling, salted water for 10 minutes or according to packet instructions until it's just tender to the bite.
- Add peas to the pasta for the final 2 minutes of cooking time. Drain well.
- Add salmon to the pasta, drizzle with olive oil, season with salt and pepper and toss well. Serve dish garnished with shredded basil.
Tip: Fettuccine are flat pasta ribbons about 5mm wide, while pappardelle are broader strips of pasta about 15mm-20mm wide. Either pasta would work well in this dish.