Angel Hair Pasta with Smoked Salmon & Lemon
350g dried angel hair pasta
½ c spreadable cream cheese, at room temperature
¾ C sour cream
1 lemon, zest finely grated, juiced
Salt & pepper
200g cold smoked salmon, torn
2 T dill sprigs
1 T drained baby capers
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/3 C of the cooking liquid.
- Return the reserved cooking liquid to the pan.
- Add cream cheese, sour cream, lemon zest and juice. Stir until smooth and season with salt and pepper.
- Add pasta and toss to coat. Divide among plates and top with the smoked salmon, dill and capers.
Recipe adapted from taste.com.au
To order salmon for this recipe, click here!