Farfalle with salmon and cream
1 X 125g cans Rio Mare salmon fillets in olive oil
60g grated Parmesan cheese
a sprig of parsley
salt and pepper to taste
1. Bring a large pot of salted water to the boil; pour in the pasta and cook until ‘al dente’.
2. While the pasta is cooking, remove a few strips of zest from the orange and place them in a pan with the cream, the grated Parmesan cheese, the roughly chopped parsley and the well-drained, flaked salmon.
3. Pour the drained pasta into the pan and toss through well over a medium flame for two minutes until well blended. Serve immediately.