This lemon herb smoked salmon pasta recipe from Petuna looks great on the dinner table and requires minimal effort. From pantry to plate in just 20 minutes!
2 lemons, zest grated and juiced
3 tbsp olive oil
2 garlic cloves, finely chopped
2 leeks, white part only, rinsed and finely chopped
2 tbsp small salted capers, rinsed and drained
2 tbsp finely chopped curly parsley
2 tbsp finely sliced chives
50g finely grated parmesan
250g smoked salmon, finely sliced
- Bring a large pot of salted water to the boil. Add the juice of 1 lemon and the spaghettini and cook until al dente (4–5 minutes). Drain and return to the warm pot.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic and leek and sauté for 5 minutes, or until the leek is soft and transparent. Season with freshly ground black pepper.
- Tip the leek mixture into the pasta, then add the lemon zest, remaining lemon juice, capers, parsley, chives and parmesan, stirring them through the pasta.
- Divide among four warm pasta bowls and top with the sliced smoked salmon.