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If you have made any of my other pasta recipes then you know the drill.
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Get a big pot of salted water on the boil, add the pasta and cook according to packet instructions.
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Heat the oil in a large frying pan or saucepan and add the onion and garlic and gently fry until softened but try not to brown them. Stir in the creme fraiche, parmesan, lemon juice and lemon rind, try to avoid the white pith when you are grating the rind, it is bitter and does not taste good… anywhere.
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If you are using frozen peas or other frozen veg, add them here to give them time to heat through. You could maybe use fresh spinach which you could add towards the end. Veg is not essential so don’t worry if you don’t have anything but the addition of something green gives a nice, fresh contrast to the creaminess of the sauce, not to mention being one of your five (or is it fifteen now?) a day.
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Simmer gently for a minute or two or until your veg is cooked, if the sauce seems to be getting too thick add a ladle of the water the pasta is cooking in. Drain the pasta and add to the mix, stir it through and season to taste with a little salt and pepper. Add the strips of smoked salmon and your herbs of choice. The salmon doesn’t need to be cooked, just warmed.
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Garnish, if you wish, with some lemon rind and the rocket leaves.
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Easy, delicious and relatively guilt free!