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Smoked salmon and lemon dill pasta

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 320g dried farfalle pasta
  • 1/2 cup chopped fresh dill
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons fresh lemon juice
  • 3 teaspoons Dijon mustard
  • 2 teaspoons finely grated lemon rind
  • 150g hot-smoked salmon fillet, skin removed, flaked


  • 1
    Cook pasta in a saucepan of salted boiling water according to packet instructions until al dente. Drain and return to pan.
  • 2
    Meanwhile, combine dill, parsley, oil, lemon juice, mustard and lemon rind in a jug.
  • 3
    Pour dill mixture over pasta and toss to combine. Season to taste with salt and pepper. Add salmon and toss to combine. Divide among serving bowls.

Source: taste.com.au


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