The rich smokey taste of Aoraki Hot Smoked Salmon adds an elegant touch to what is otherwise a very simple plate of pasta. Serve it tossed together quickly for a casual lunch or add a poached egg for a Sunday brunch dish. If you prefer a little zing, add a pinch of chilli flakes or a twist of ground pepper.
300 grams Aoraki Hot Smoked Salmon
100 grams of fresh pappardelle per person
200 grams washed, dried spinach leaves
½ cup of cream
¼ cup of white wine
1 tablespoon butter
2 roasted red capsicums
Italian parsley leaves for garnish
Salt and ground black pepper
