200g
Huon Premium Cold Smoked Salmon, cut into rough slices about 1 cm thick
400g
rigatoni
1 Tbsp
olive oil
2-3
cloves garlic, finely chopped
400ml
crème fraiche
1
lemon zest
2 Tbsp
capers
1 cup
frozen baby peas
handful of chopped dill to serve
Method
1
Cook pasta in a pot of boiling salted water according to package instructions. Drain and reserve a half cup of pasta water.
2
While the pasta is cooking, gently heat the olive oil in a large fry pan, add the garlic and cook briefly over a very low heat for 10-20 seconds. Keeping the heat on low, add créme fraiche, lemon zest, capers, and peas, and gently heat through to create a creamy sauce.
3
Add smoked salmon and drained pasta. Gently toss to combine. Add some of the reserved pasta water if needed for a nice creamy consistency. Season with black pepper and salt.
4
Served sprinkled with chopped dill and serve at once.
