1-2 Packets of Aoraki Original Artisan Hot Smoked Salmon 180g
400g Fresh pappardelle (100g per person)
200g Wash & dried spinach leaves
½ Cup cream
¼ Cup white wine
1 Tablespoon butter
2 Roasted red capsicum
Italian parsley leaves for garnish
Salt & ground black paper to taste

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1. Sauté the spinach in butter and add white wine & cream then reduce.

2. Cook the pasta and while the pasta is cooking, cut up the roasted capsicum.

3. Once pasta is cooked, combine the remaining ingredients (spinach, white wine & cream sauce, capsicum & salmon) and season to taste and garnish with Italian parsley.

-Recipe by Aoraki