THE BELLY KITCHEN · Dinner
Creamy Salmon, Lemon & Dill Penne
Soft flakes of smoked salmon, bright lemon and a creamy sauce. A very good way to end the day.
Let’s get cooking ↓Original preview recipe · Not yet kitchen-tested
THE SHOPPING LIST
Ingredients
For 4 people
- 500g BELLY Penne
- 200g hot-smoked salmon, flaked
- 150ml single cream
- Zest and juice of 1 lemon
- 2 tbsp capers, drained
- A small bunch of dill, chopped
- Black pepper
APRON ON. WATER BOILING.
Let’s make it.
- 1
Cook the pasta according to the pack instructions. Reserve a mug of cooking water, then drain.
- 2
Warm the cream, lemon zest and capers in a wide pan over low heat. Add a splash of pasta water.
- 3
Fold in the pasta and salmon. Warm gently until the salmon is hot throughout, then remove from the heat.
- 4
Stir through the lemon juice and dill. Finish with black pepper and serve straight away.
A little BELLY wisdom
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
