Lemon, Smoked Salmon and Dill Tagliatelle
Lemon, Smoked Salmon and Dill Tagliatelle



  • 350g dried tagliatelle
  • 1 tbsp olive oil
  • 3 sliced garlic cloves
  • 5 tbsp crème fraîche
  • 1 lemon, zest and juice
  • 2 tbsp grated parmesan
  • 200g smoked salmon, cut into strips
  • 30g chopped dill
  • 70g rocket leaves
  • Cook the pasta in boiling salted water until al dente. Meanwhile, fry the garlic in the oil for 3 mins to soften, stir in the crème fraîche, parmesan, lemon juice and 2 ladles of pasta water. Bubble for 1 minute, then drain the pasta and stir into the sauce. Cook for 2 mins or until the sauce is thick and creamy.
  • Stir through the smoked salmon and dill, then season with plenty of black pepper. Ladle into bowls, garnish with the lemon zest and a handful of rocket - perfect!
15 mins
4 serving

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