Cooking time: 12 mins
150 g peas (frozen)
300 g spaghetti or tagliatelle
250 g Belhaven Smokehouse hot-smoked salmon, skin off
100 ml half-fat crème fraîche
Small handful of mint leaves
Salt and pepper
Parmesan cheese (finely grated)
Cook the pasta in a pan of boiling salted water according to the packet instructions. Add the peas for the last 4 minutes. Drain, reserving a small cup of the cooking water.
Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat and toss occasionally until the pasta’s ready.
Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, the reserved cooking water and the crème fraîche.
Season to perfection with sea salt and black pepper.
Serve with lemon wedges, for squeezing over, and scatter the mint leaves and parmesan over the top.