Ingredients
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12 oz (340g) Orecchiette pasta
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6 oz (170g), sliced Smoked salmon
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1 cup (150g), frozen Green peas
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1 cup (240ml) Heavy cream
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2 tablespoons (30g) Butter
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2 cloves, minced Garlic
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2 tablespoons, chopped Fresh dill
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Salt and pepper to taste
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Grated, for serving (optional) Parmesan Cheese
Directions
- Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the heavy cream to the skillet and bring it to a simmer. Let it cook for about 3-4 minutes, stirring occasionally, until slightly thickened.
- Stir in the green peas and smoked salmon slices. Cook for another 2-3 minutes until the peas are heated through and the salmon is warmed.
- Add the cooked orecchiette pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
- Season with salt and pepper to taste. Stir in the chopped fresh dill.
- Serve the pasta hot, garnished with additional dill and grated Parmesan cheese if desired.
