This is a really good pasta dish, great for all the family, and it makes a little bit of smoked salmon go a long way.

Ingredients

  • salt and freshly ground black pepper
  • 500 g tagliatelle
  • 200 g crème fraîche
  • 200 g smoked
  • salmon (sliced into strips 1cm wide)
  • 50 g frozen peas
  • 25 g finely grated
  • parmesan cheese
  • good squeeze of lemon juice
  • 2 tblsp chopped chives
  • 50 g watercress leaves (roughly chopped)

Method

  • This is a really good pasta dish, great for all the family, and it makes a little bit of smoked salmon go a long way. Use rocket instead of watercress if you can't get hold of it.
  • Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil.
  • Add the tagliatelle and cook for 10-12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.
  • In the meantime, place the crème fraîche in a saucepan on a low heat and gently warm through for 1 minute.
  • Add the smoked salmon strips and cook for 2-3 minutes, stirring occasionally.
  • Meanwhile, cook the peas in a small saucepan of boiling, salted water (I usually take some of the pasta cooking water from the large saucepan) for 1-2 minutes or until just cooked.
  • Add the peas to the crème fraîche mixture along with three-quarters of the Parmesan cheese, the lemon juice and half of the chives, and stir together.
  • Season to taste with salt and pepper and remove from the heat.
  • Drain the cooked pasta (leaving a couple of tablespoons of the cooking liquid in the saucepan) and return it to the saucepan, removed from the heat.
  • Scatter with the watercress and pour over the crème fraîche mixture.
  • Toss everything together so that all the ingredients are well combined and check the seasoning, adding more salt and pepper or lemon juice if necessary.
  • Divide between plates or pasta bowls, scatter with the remaining chives and serve.

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