Smoked salmon pasta
The bowl shape of orechiette (‘little ear’) pasta is perfect for holding this zesty creamy sauce
240 g, (orechiette)
2 bunch(es), cut into 5cm lengths
¼ cup(s), (cooking cream), (60ml)
2 tbs, coarsely chopped
200 g, torn
- Cook the pasta in a large saucepan of boiling, salted water following packet instructions or until al dente. Add the broccolini 3 minutes before the end of cooking time. Drain.
- Meanwhile, zest and juice the lemon.
- Return the pasta and broccolini to the pan with the cream, dill, lemon zest and lemon juice. Toss over low heat for 1 minute or until combined. Stir in the salmon and season with salt and pepper.
SERVING SUGGESTION: Mixed salad.