Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3465 / 831
Fats (g)
16.7
of which saturated (g)
14.7
Carbohydrates (g)
105
of which sugars (g)
6
Fibers (g)
9.2
Proteins (g)
51.8
Salt (g)
0.7
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Reserve 150/225/300ml of pastawater and drain.
2 Prep
Meanwhile, tear the salmon into bite-size pieces. Chop the dill. Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith.
3 Make sauce
Heat a pan over a medium heat. Add the cookingcream, 0.5 stockcube, measured pastawater and babyspinach to a pan. Simmer for 3 min.
Tip!Adding starchy pasta water to the sauce not only helps to season the dish but also helps the sauce stick to the pasta.
4 Finish
Once the pasta is cooked and drained, add it to the pan with half of the Granapadano and half of the dill. Cook for 2 min. Remove from the heat, add half of the smokedsalmon pieces and 1 tsp of lemon zest. Season with a squeeze of lemon juice and a crack of blackpepper.
Tip!Leave out the dill if you're not a fan!
5 Serve
Divide the linguine between bowls, top with the remaining salmon and garnish with the remaining dill and Granapadano.