So hello to a delicious heaping pile of noodles. Busy people out there…this creamy smoked salmon pasta with peas wants to be your dinner tonight! It’s super fast and easy to prepare and tastes just as great as what they are serving up any Italian restaurant in my neighborhood. So stay in tonight and spoil yourself with a deliciously creamy pasta dinner.
A quick and easy midweek recipe for creamy smoked salmon pasta with peas
If I go for a quick pasta dish then I usually opt for a healthy smoked salmon pasta with tomatoes and capers, but sometimes it’s nice to fall back on a tasty family favorite for those times when I want to be a little indulgent. It’s simple, but tastes fancy, thanks to creamy crème fraîche. Be prepared to be amazed — crème fraîche has an amazing ability to make things taste gooood. And the best part about this dish is that with just a handful of ingredients you can get dinner on the table in 20 minutes — make a green salad, and you are still under 30 minutes!
Magic happens with just a handful of ingredients
That’s right, dinner comes together in the time it takes the pasta to cook, and the flavor is wonderful. That’s the beauty of recipes using just a handful of ingredients. The ingredient list is short: pasta (in this case, linguine) smoked salmon, frozen peas, crème fraîche, lemon, garlic and fresh dill. Plus a little salt and pepper and that’s all you need to finish off a wonderful weeknight meal that is hearty but manages to be creamy and light tasting all at the same time. I’m pretty sure fresh dill and lemony flavors are to thank for that.
Creamy Smoked Salmon Pasta with Peas
- 250-300 g whole grain or spelt linguine, plus 1/3 cup (80 ml) reserved cooking liquid
- 1 tablespoon extra-virgin olive oil
- 1 large clove of garlic, thinly sliced
- 1 x 150 g container crème fraîche
- zest and juice of 1/2 organic lemon
- 150 g smoked salmon, coarsely chopped
- sea salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped dill
- 2 or more handfuls frozen peas, thawed
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat. Cook the pasta according to packet instructions, until al dente. Drain, reserving 1/3 cup (80 ml) of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat and fry the garlic until lightly golden.
Stir in the crème fraîche, zest, lemon juice, and smoked salmon. Season with a pinch of salt and some freshly ground pepper, then lower the heat and cook for 2 minutes. Add the fresh dill and peas to the pan and cook for another minute or two (until peas are heated), then add the drained pasta to the crème fraîche sauce. Toss until evenly coated, adding some of the reserved cooking liquid until the sauce reaches the desired consistency (do so by adding just a little bit of the cooking liquid at a time).
Serve immediately and enjoy!
This recipe easily doubles and in my experience, kids love it too! (though, for them I skip the salt and pepper).
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