This week’s recipe comes from Amanda Doyle our Accounts and Quality Administrator and sounds delicious.
Creamy Smoked Salmon Pasta with Garden Peas
This is a simple and light meal, full of flavour.
Serves 4
- 300g (11oz) tagliatelle
- 2 tbsp olive oil
- 2 handfuls of peas, fresh or frozen
- 2 garlic cloves, peeled and finely chopped
- 200g (7oz) Glenisk crème fraîche
- A good handful of fresh dill, chopped
- Sea salt and freshly ground black pepper
- 200g (7oz) The Burren Smokehouse sliced smoked salmon, cut into strips
- Juice of 1/2 lemon, to serve
Cook the pasta in a large saucepan according to the instructions on the packet.
In the last few minutes of the pasta cooking time, drop in the peas, then drain.
Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute.
Add the crème fraîche and heat through then add the dill and a good pinch of salt and black pepper and stir through.
Finally add the smoked salmon strips and hot tagliatelle and toss everything together until coated.
Serve each portion with a generous squeeze of lemon juice.
Buon appetito!
Source: IOFGA – Organic Recipe of the Week – Creamy Smoked Salmon Pasta with Peas
