Pasta with Smoked Salmon and Fresh Peas
For a light and simple supper this spring, toss smoked salmon with creamy spaghetti and your favourite greens.
- 500g pasta
- 200ml creme fraiche
- 1 lemon juice and zest
- 120g smoked salmon
- 200g fresh peas
- 1 handful of spinach
- salt and pepper
- Bring a large pan of salted water to the boil, add the pasta and cook according to the packet, usually 8-12 minutes, adding the fresh peas for the final minute.
- Once the pasta and peas are cooked, drain keeping some of the cooking water to one side. Return the pasta and peas to the pan and add crème fraîche, lemon juice and zest.
- Toss the pasta until well mixed, put the lid back on to keep the heat in and add the spinach allowing it to wilt. Add the reserved cooking water, 1 tbsp at a time to thin the sauce if it becomes too thick.
- Finally, tear up the smoked salmon adding to the pasta, season with salt and pepper, toss again and enjoy!