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.
- 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)
- 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.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking