Smoked salmon and pea spaghetti

Serves 4

2 tsp olive oil

1 leek, sliced

3 zucchini, shaved

1 cup peas

1/2 cup thickened

cream

1/3 cup lemon juice

2 smoked salmon fillets, flaked

salt and pepper

350g dried spaghetti

1/4 cup basil leaves


Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the zucchini and peas, and continue cooking, stirring, for 3 minutes or until zucchini is bright green and tender but crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml of the cooking liquid. Add the pasta, reserved cooking liquid and basil to the salmon mixture and stir until well combined.

The West Australian

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