Hot-smoked salmon tagliatelle

  1. Prepare the asparagus by snapping off and discarding the woody ends and cutting the remaining parts into 3cm pieces.
  2. Bring a large pan of salted water to the boil and cook the pasta until al dente, adding the asparagus and peas to the pan for the last 3 minutes. Drain, reserving 1 cup of pasta cooking water for the sauce.
  3. Mix together the crème fraiche, lemon juice and zest, parmesan, chilli flakes, black pepper and salt (a pinch of each) and half the parsley with the remaining pasta water.
  4. Pour the sauce into the pan with the pasta and salmon flakes, and stir to combine.
  5. Spoon into 2 serving bowls, sprinkle over the remaining parsley, season well with salt and black pepper, and drizzle with a little olive oil.

What you’ll need:

  • 200g LEAP hot smoked salmon flakes
  • 125g asparagus
  • 250g tagliatelle pasta
  • 50g fresh or frozen peas
  • 100g crème fraiche
  • Zest of 1 lemon and juice of ½ lemon
  • 2 tbsp grated parmesan
  • ½ tsp chilli flakes
  • Black pepper
  • Flaky sea salt
  • Small bunch fresh parsley, finely chopped
  • Extra virgin olive oil