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Creamy Salmon and Dill Pasta

Creamy salmon and dill pasta


Serves 4


500g of Farfalle Pasta

1 cup cooking

2 small shallots or 1 small Led onion, diced

Zest of 1 small lemon

I clove of garlic, minced

Half a handful of dill, chopped

2SOg smoked salmon, cut into thin strips

1 tbsp olive oil

Salt and pepper to taste




1. Fill one large pot with water and bring to a boil. Season with 2 tablespoons of salt Add the pasta and cook until al dente.

2. Heat the oil in a wide, shallow pan and lightly fly the onions and garlic until slightly translucent. Do not allow to brown or burn as this will make them taste bitter.


3. Add the cream to the onions and reduce the heat to the lowest possible setting to allow for a slow, steady simmer. If the sauce comes to the boil, remove it from the heat and allow it to cool slightly. You want a rich, creamy sauce, and allowing it to boil will eventually cause it to dry out.


4. Remove the cream from the heat after 5— 10 minutes and allow it to sit for 2 minutes before adding the strips of smoked salmon and the lemon zest and gently stirring to mix the ingredients.


5. Drain the pasta once cooked, leaving about a tablespoon or two of the starchy water behind, and mix in the cream and salmon.


6. Serve and sprinkle with the chopped dill.

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