Creamy salmon & chive bows
- 350g farfalle
- 200g tub light soft cheese
- squeeze lemon juice
- 145g pack gravadlax, torn into pieces, or smoked salmon trimmings
- bunch chives, snipped
- Cook the pasta following pack instructions. Once it’s cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
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