- 100g wholemeal pasta
- 100g smoked salmon, cut into strips
- 100g light cream cheese (not extra light as this tends to split)
- 50ml skimmed milk
- 150g frozen peas
- 100g mange tout or sugar snap peas, sliced diagonally
- 1 lemon, juice & zest
- 1-2 tbsp fresh dill, chopped (or whatever herb you have available to you, chives and parsley would also work well)
- Freshly ground black pepper
The classic combo of smoked salmon and cream cheese has been turned into a creamy but light pasta dish. The addition of peas, lemon and dill not only add colour and flavour but also add to your SixFix.
Add the pasta to a large pan of boiling water and cook for 10 minutes (or according to the pack instructions).
Meanwhile, place the cream cheese in a small saucepan and heat over a gentle heat until softened. Gradually whisk in the milk. You may not need it all. You are looking for the consistency of single cream. Add the lemon juice and whisk in. This can have the effect of thickening the cheese so you may need to add more milk. Keep warm but don’t boil.
Add the peas and mange tout or sugar snap peas to the pasta for the final 5 minutes.
Drain the pasta & peas and return to the pan. Pour in the cream cheese mixture and add the smoked salmon. Mix through the pasta. Just before serving add the lemon zest, dill and black pepper.
Serve in pasta bowls with more lemon zest and dill sprinkled over.
When in season, swap the mange tout for thin asparagus spears or tips. You could also swap the smoked salmon for a small tin of skinless and boneless pink salmon.