Spaghettini with smoked salmon, peas and herbs
A delicious dish, the creamy sauce offsets the smoky flavour and saltiness of the salmon.
Spaghettini with smoked salmon, peas and herbs. Photo: Natalie Boog
Have your say
- 350g spaghettini
- 60g butter
- 250g smoked salmon, torn
- 4-6 radishes, very thinly sliced
- 1/2 cup frozen peas, thawed
- 3 tbsp white wine
- 200ml pouring cream
- salt and pepper
- ¼ cup chives, snipped
- ¼ cup flat-leaf parsley, chopped
Cook 350g spaghettini in lightly salted boiling water until al dente. Drain.
Melt butter in a large frying pan over medium heat and add smoked salmon, radishes and peas and toss to combine. Add the white wine and cook for a further 1-2 minutes, then add the cream, salt and pepper and stir until heated through.
Add chives, parsley and spaghettini and stir until pasta is coated with the sauce.