This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour. Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200oC for about 40 minutes.
2 tbsp olive oil
2 handfuls of peas, fresh or frozen
2 garlic cloves, peeled and finely chopped
200g low fat crème fraîche
A good handful of fresh dill, chopped
75g sun-blushed tomatoes, roughly chopped
Sea salt and freshly ground black pepper
150g sliced smoked salmon, cut into strips
1 lemon, zested
Juice of 1/2 lemon, to serve
Cook the pasta in a large saucepan according to the instructions on the packet. In the last few minutes of the pasta cooking time and drain. Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute. Add the crème fraîche, peas and heat through. Add the dill, tomatoes and a good pinch of salt and black pepper and stir through. Finally add the salmon strips and hot tagliatelle and toss everything together until coated. Serve each portion with a generous squeeze of lemon juice.