Salmon and dill pasta
240 g, fusilli variety
⅓ cup(s), (cooking cream), (80ml)
Fresh lemon rind
2 tsp, finely grated
Skinless salmon, cooked without added fat
480 g, (4 x 120g) flaked
1 tbs, plus extra to garnish
- Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving ¼ cup (60ml) of cooking water, and return to pan.
- Whisk cream, lemon rind and juice and mustard in a small bowl. Add to pasta with reserved pasta water to help create a smooth sauce. Gently stir through salmon and dill, season with salt and pepper. Scatter over extra dill to serve.