Organic recipe of the week – creamy smoked salmon pasta with peas

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!