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.

Serves 4
300g (11oz) tagliatelle
2 tbsp olive oil

2 handfuls of peas, fresh or frozen
2 garlic cloves, peeled and finely chopped
200g (7oz) low fat crème fraîche
A good handful of fresh dill, chopped
75g (3oz) sun-blushed tomatoes, roughly chopped
Sea salt and freshly ground black pepper
200g (7oz) sliced smoked salmon, cut into strips
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, drop in the peas, then 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 and heat through then 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.