Pasta with a summer twist

06 June 2019
4 portions
Prep time
20 min
Total time

400 gr salmon fillets

350 gr spaghetti

300 gr frozen peas

1 tbsp olive oil

100 ml crème fraiche or sour cream, light

1 handful of parsley

Fresh ground black pepper, to taste

Juice of 1 lemon


Half-fill a large saucepan with water and bring to the boil. Cook the pasta until al dente or according to the packet instructions.

While that’s cooking, cut the salmon into cubes. Heat olive oil in a frying pan, and add the salmon.Cook for around 5 minutes, until cooked but still moist.

Add the peas, crème fraiche/sour cream and parsley to the pan and cook for 2 more minutes.

Add the pepper and lemon juice; check according to taste. When the pasta is cooked, tip out all the water, and then add it to the pan with the sauce. Toss the spaghetti lightly in the sauce, then serve straight away.


Note: If you do not have enough sauce, add a little more crème fraiche/sour cream.

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