Creamy Smoked Salmon Pasta Recipe

This creamy, delicious smoked salmon pasta was inspired by my favourite dish from the Piccolino restaurants and is perfect for a weekday treat. There’s nothing better than being able to recreate your favourite restaurant meal, especially when you spend a lot less, and it tastes a little better (if I do say so myself).

Makes 2 servings.

WHAT YOU’LL NEED:

• Saucepan
• Frying pan
• Chopping board
• Kitchen knife
• Grater or zester

INGREDIENTS:

• 200g pasta of your choice (I prefer Farfalle or Tagliatelle)
• 1 tbsp of Olive Oil (or any alternative)
• 1 packet of smoked salmon (You can use any salmon, but smoked salmon gives a better flavour, and cooks faster!)
• 150g Frozen peas
• 3 tbsp cream cheese (or dairy-free alternative)
• 1 lemon (unwaxed)
• Handful of fresh dill
• Salt and Pepper to season

HOW TO:

1. Bring your pasta water to the boil and season with salt and a drizzle of oil. Cook your pasta as directed on the packet.
2. In a separate frying pan, begin to heat a teaspoon of oil on a medium heat.
3. Chop the salmon into smaller pieces and fry them until all the pieces have turned lighter pink. Meanwhile, cook your peas as directed on the packet (I usually put them in a microwavable dish with water and a cover to avoid washing another pan).
4. Once the salmon is pink, turn heat down to a low-medium level and add the cream cheese to the pan and stir until it loosens. Fill a mug with some of the pasta water, and pour a small amount into the frying pan. This will make the sauce a runnier consistency.
5. Zest one lemon and add to the sauce mixture, as well as the juice of half of 1 lemon.
6. Next add a handful of chopped dill, as well as salt, and pepper to taste.
7. Add the cooked peas into the sauce, and turn the heat up to a medium-high heat to thicken the sauce. At this point, if you would like the sauce to be less ‘heavy’ or thinner, then add more pasta water.
8. Drain your pasta once cooked, take your frying pan off the heat and mix it all together
9. Enjoy!

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