Creamy Pasta with Smoked Salmon & Peas


  1. Combine the cheese, parsley, pepper and lemon zest in a small bowl and set aside. Cut the spring onions into 5cm lengths, halve lengthways, then cut into thin strips.
  2. Cook your pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to the saucepan and cover to keep warm.
  3. Meanwhile, place the cream, wine and garlic in a large frying pan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 8 minutes. Add the spring onions and simmer, uncovered, stirring occasionally, for a further 2 minutes or until the sauce thickens slightly. Remove from the heat and stir in the salt.
  4. Pour the sauce into the saucepan with the pasta and toss to combine. Add the smoked salmon and 1/2 the cheese mixture and toss well. Taste and adjust the seasoning if necessary. Divide the pasta among warmed serving plates or bowls and serve accompanied by the remaining cheese mixture.
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