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
- In a large pot, boil the pasta. Add the olive oil. Cook until al dente (cooked yet still firm ie. not overcooked)
- Drain the water from the pasta, leaving about ¼ cup water in the pot.
- Add the lemon zest and juice, dill, cream, creme fraiche, chilli and parmesan and mix through.
- Mix in the salmon last and add salt and pepper to taste.
- Serve with a slice of lemon and top with a sprinkle of fresh Dill.
Source : allrecipes.Com