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.
- 250g (9oz) tagliatelle
- 100g (4oz) cream cheese
- 100g (4oz) peas
- 50g (2oz) smoked salmon trimmings
- ½ lemon, juiced & zested
- 2 tbsp chives, finely chopped
Top Tip for making Smoked Salmon Tagliatelle
Many supermarkets do packs of smoked salmon trimmings. They are cheaper and are already sliced into little pieces which is perfect for pasta dishes.
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