Creamy Smoked Salmon & Lemon Pasta
Serves 4
Ingredients
- 350g spaghetti
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 5 tbsp creme fraiche
- zest and juice of 1 lemon
- 2 tbsp Parmesan, grated
- 200g Scottish smked salmon, roughly torn
- 30g fresh chives or dill, finely chopped
- 70g bag of rocket
Method
- Cook the spaghetti for two minutes less than the pack instructions and reserve the water once done.
- Heat the oil in a large frying pan over a medium heat and fry the garlic for 2-3 minutes until softened but not coloured. Stir in the creme fraiche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Simmer gently for 1 minute.
- Add the drained spaghetti to the frying pan. Cook for a further 2 minutes, until reduced to a creamy sauce that coats the pasta.
- Add the smoked salmon and chives or dill, season with freshly ground black pepper and divide between four bowls or plates.
- Garnish with lemon zest and top with a handful of rocket.