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Smoked fish and arugula pasta

Name: Smoked fish and arugula pasta
Total time: 20 min
Yield: 4
Ingredients: 14 ounces Spaghetti; salt; freshly ground peppers; 2 scallions; 2 tablespoons pine nuts; 1 bunch Arugula; 4 tablespoons olive oil; 2.667 cups smoked Salmon sliced; 4 tablespoons finely chopped black olives

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Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	895 kcal	(45%)
Protein	66 g	(132%)
Fat	37 g	(46%)
Carbohydrates	75 g	(29%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	49.45 µg	(6%)
Vitamin D	0 µg	(0%)
Vitamin E	0.19 mg	(2%)
Vitamin B1	1.12 mg	(102%)
Vitamin B2	1.32 mg	(94%)
Niacin	39.09 mg	(244%)
Vitamin B6	2.18 mg	(156%)
Folate	179.87 µg	(90%)
Pantothenic Acid	4.66 mg	(78%)
Biotin	10.53 µg	(21%)
Vitamin B12	6.26 µg	(250%)
Vitamin C	1.86 mg	(2%)
Potassium	1635.71 mg	(82%)
Calcium	72.37 mg	(9%)
Magnesium	172.25 mg	(46%)
Iron	6.19 mg	(44%)
Iodine	0.15 µg	(0%)
Zinc	3.93 mg	(39%)
Saturates	5 g
Uric Acid	0 g
Cholesterol	145.8 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

14 ounces	Spaghetti
	salt
	freshly ground peppers
2	scallions
2 tablespoons	pine nut
1 bunch	Arugula
4 tablespoons	olive oil
2 ⅔ cups	smoked Salmon sliced
4 tablespoons	finely chopped black olives

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Directions

1 Cook the spaghetti in boiling, salted water until al dente (retaining a little bite) then drain through a sieve. Wash the rocket, shake dry and tear into smaller pieces. Wash and trim the spring onions and cut into rings.

2 Toast the pine nuts in a dry frying pan and set aside.

3 Heat the oil and briefly sweat the spring onions. Add the spaghetti and rocket and season with salt and pepper. Mix in the salmon and serve onto plates. Scatter with pine nuts and olives.

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