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