This super easy 10-minute pasta tastes divine and uses only a handful of fresh ingredients. I call this one my ‘hangover pasta’ but let’s keep that nickname between us.
Simply cook up some dried pasta (I like farfalle for this, but orecchiette or penne will work just fine). Add a dollop of cream (I’ll use light cream where I can, but you can substitute with full-fat or crème fraîche if you’re feeling indulgent). Combine with garlic, capers and smoked salmon, add a squeeze of lemon juice for a bit of acidity. Then top with a handful of fresh dill and spring onions and a sprinkle of freshly grated pecorino romano.
Creamy Smoked Salmon Pasta
- 100 g farfalle or orecchiette / penne
- 120 ml light cream
- 1 clove garlic- minced
- ½ tbsp lemon juice
- ½ tbsp capers- rinsed and chopped
- 100 g smoked salmon or trout
- 1 handful fresh dill- leaves picked
- 1 tbsp spring onions- finely chopped
- freshly grated Pecorino Romano- to taste
- Bring a large pot of water to boil, season generously with salt, and cook the pasta according to packet instructions. When there is 2 minutes of cooking time left, remove from heat, drain the pasta (reserving 2-3 tbsp of pasta water)
- Return pasta to medium heat, add the cream, garlic clove, lemon juice and capers. Add a splash of pasta water and combine. Cook for a further 1-2 minutes or until the pasta sauce has thickened.
- Divide the pasta into serving bowls, top with smoked salmon, dill, spring onions and add a sprinkle of freshly grated Pecorino Romano on top. Season with salt & pepper to taste.