Creamy Huon Smoked Salmon and Pea Rigatoni

Ingredients

• 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. 1
   Cook pasta in a pot of boiling salted water according to package instructions. Drain and reserve a half cup of pasta water.
2. 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. 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. 4
   Served sprinkled with chopped dill and serve at once.