Cook time: 10 mins | Prep time: 5 mins | Serves: 4

Ingredients.

• 300g artisan pasta such as Pastificio Ricciarelle

• 120g wild rocket

• 200ml crème fraîche

• 180g smoked salmon slices, sliced in strips

• 40ml lemon juice

• 2 tablespoons extra virgin olive oil (EVOO). Extra to serve.

• salt and pepper to taste

• 10g basil leaves to serve, optional

Method.

1. In a large pot of salted boiling water, cook the pasta until al dente (1-2 minutes before the packet instructions/time). Reserve 1 cup of pasta water, then drain the pasta. Use 1/2 cup of the reserved water, but keep the extra in case you need it.

2. In a serving dish add the cooked pasta with 1/2 cup of pasta water, rocket, crème fraîche, smoked salmon, reserve some to garnish with. Add lemon juice, EVOO, salt and pepper to taste. Mix well to combine.

3. Serve with reserved smoked salmon on top with extra EVOO, season to taste and if using, add fresh basil leaves.

COOKING NOTES:

This dish is delicious served hot, warm or at room temperature, making it ideal for entertaining guests.

Enjoy! Amanda x