Smoked salmon, prawn and dill pasta

A light seafood pasta dish thats perfect for summer.

Smoked salmon, Prawn and Dill Pasta
serves 4

250g penne pasta
1 tbsp olive oil
200ml creme fraiche
100g smoked salmon, cut into small pieces
300g frozen, peeled prawns, defrosted
grated zest of 1 lemon
2 tbsp fresh chopped dill
1tsp cracked black peppercorns

Cook the pasta in boiling water according to the pack instructions. Drain and return to the pan. Add the olive oil, creme fraiche, salmon, prawns and lemon zest. Warm through.

Add the dill and peppercorns and season with salt to taste.


For more salmon pasta dishes:
Lemon, herb and salmon pasta
Asparagus pasta salad with prawns and salmon