(Approx 4-6 people)
Ingredients
Vegetable oil cooking spray
1 Ugie Smoked Salmon fillet per person crumbled
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 ounces farfalle pasta
1 1/2 cups frozen peas
1 1/2 cups double cream
3 tablespoons all-purpose flour
2 cups of parmesan grated
2 tablespoons chopped fresh dill, divided
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Preparation
Crumble salmon into bite-size pieces.
Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain.
Whisk 1/4 cup double cream and a little flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups cream, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes.
Remove from heat; add parmesan and 1 tbsp dill; whisk until cheese melts.
Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.
An option with this is to also crumble in a software blue cheese.
