Creamy Salmon Pasta
- 11 ozs Linguine
- 2 Tbsps olive oil
- ⅞ cup Crème fraiche
- lemon juice (from 1 lemon)
- 1.333 cups smoked Salmon (roughly chopped)
- 1 cup frozen peas (cooked)
- ½ tsp dried Chili flakes (crumbled)
- lemons (to garnish)
Cook the linguine in boiling salted water according to the packet instructions.
While the spaghetti is cooking, mix the oil with the creme fraiche and lemon juice. Season with salt and pepper.
When the linguine is cooked, drain in well and stir in the creme fraiche mixture, salmon and peas.
Serve with salt, pepper and the dried chili scattered over and garnished with lemon slices