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Creamy Smoked Salmon, Lemon and Dill Pasta

Ingredients
  • 4 cups Butterfly / Shell Pasta, uncooked
  • 1 tablespoon olive oil
  • Juice and zest of 1 lemon
  • 1 Tablespoon fresh Dill, chopped
  • 250ml Cream
  • 250ml Creme Fraiche
  • 1 Tablespoon red chilli
  • 2 tablespoons Parmesan, grated
  • 200g smoked salmon, cut into small pieces
  • Salt and Pepper
Directions
  1. In a large pot, boil the pasta. Add the olive oil. Cook until al dente (cooked yet still firm ie. not overcooked)
  2. Drain the water from the pasta, leaving about ¼ cup water in the pot.
  3. Add the lemon zest and juice, dill, cream, creme fraiche, chilli and parmesan and mix through.
  4. Mix in the salmon last and add salt and pepper to taste.
  5. Serve with a slice of lemon and top with a sprinkle of fresh Dill.

Source : allrecipes.Com

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