Creamy Smoked Salmon Pasta with Peas

This recipe for smoked salmon pasta with peas, lemon and dill is super easy and quick to prepare. The crème fraîche gives this dish a creamy taste, but it’s still a deliciously light recipe. On the table in 20 minutes, start to finish.
Course Main Course
Category Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Autor elle


  • 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


  1. 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.
  2. Meanwhile, heat the oil in a large skillet over medium heat and fry the garlic until lightly golden.
  3. 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).
  4. 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).