Creamy Huon Smoked Salmon and Pea Rigatoni

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.