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 Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2
AutorElle
Ingredients
250-300gwhole grain or spelt linguine,plus 1/3 cup (80 ml) reserved cooking liquid
1tablespoonextra-virgin olive oil
1large clove of garlic,thinly sliced
1x 150 g container crème fraîche
zest and juice of 1/2 organic lemon
150gsmoked salmon,coarsely chopped
sea salt and freshly ground pepper,to taste
2tablespoonsfresh chopped dill
2or more handfuls frozen peas, thawed
Method
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!
Notes
This recipe easily doubles and in my experience, kids love it too! (though, for them I skip the salt and pepper).