- 250g (9oz) tagliatelle
- 100g (4oz) cream cheese
- 100g (4oz) peas
- 50g (2oz) smoked salmon trimmings
- ½ lemon, juiced & zested
- 2 tbsp chives, finely chopped
Bring a large pan of water to the boil and cook the tagliatelle for 10 minutes, adding the peas for the last 2 minutes.
Meanwhile place the cream cheese in a medium saucepan and gently heat for 2 minutes. Add the salmon, lemon juice, half the chives and season well with black pepper.
Drain the pasta reserving a little of the cooking liquid. Return the pasta to the pan and pour over the smoked salmon mixture. Add a little cooking liquid to make it saucy then serve scattered with the chives & lemon zest.
Many supermarkets do packs of smoked salmon trimmings. They are cheaper and are already sliced into little pieces which is perfect for pasta dishes.