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