Penne with smoked salmon and peas
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15 minutes

Recipe in collaboration with
MeersmaakIngredients
For 3 persons
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375 g
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dried dill
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200 ml
cream
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olive oil
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salt and pepper
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100 g
peas (frozen)
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100 g
smoked salmon (in strips)
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1
fish stock cube
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1
small onion (finely chopped)
Preparation
- Bring a pot of lightly salted water to the boil and cook the peas for 3 minutes.
- Drain the peas and refresh under cold running water.
- Fry the chopped onion in olive oil until translucent.
- Add the cream, salmon and peas.
- Crumble the fish stock over the top.
- Season with dill and ground pepper.
- Boil briefly.
- Cook the pasta al dente as directed on the packaging.
- Drain the pasta, return to the same saucepan and stir in the sauce.