Creamy smoked salmon pasta

Serves:

Ingredients

• 400g penne or spirali
• 1 teaspoon olive oil
• 1 cup frozen peas
• 1 packaged smoked salmon fillet
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon lemon thyme leaves
• 125mL light evaporated milk or thin cream
• finely grated zest of 1 lemon

Method

• Cook pasta according to packet instructions, it will take 6-10 minutes.
• Commence battle with the cryopacked salmon.
• Once you have freed the salmon, tease the fillet apart with a fork and double-check for any bones.
• In a non-stick frypan, heat the oil and cook peas for 2 minutes.
• Stir in the salmon, herbs, evaporated milk or cream and lemon zest.
• Warm the sauce on a low heat.
• When pasta is al dente, drain and return to pot, add sauce, stir until well combined and serve immediately.
• Add some more evaporated milk or cream if it is a bit dry, OR if it is a bit runny, put the lid on and let it sit for a few minutes, allowing the pasta to soak up some sauce.

Notes:

• Pasta usually comes in 500g packets – I find this too much for our 4-person family, but adjust to your family’s size and appetites and penchant for leftovers!
• This sauce is even tastier, in my opinion, with lots of freshly ground black pepper.
• I often use a quarter of a preserved lemon, rind only, finely chopped, instead of the lemon zest.
• I use gluten-free pasta for me and normal pasta for the rest of the family.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note