Thaw surimi sticks as shown on thepackage.
Boil water in a large saucepan with a nice pinch of coarse salt.
When boiling, immerse the fettucini.
Cut the surimi into small pieces.
In the small saucepan over medium heat, melt the cream, mascarpone and Greek yogurt. Mix with the whisk until creamy. Season with salt and pepper to taste.
When pasta is al dente, drain. Pour the sauce over it. mix well.
Add the surimi. mix again.
Serve with lime zest.
Enjoy immediately.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !