Creamy salmon

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Creamy salmon & chive bows


Cooking time
Takes 20 mins

•    350g Divella farfalle
•    200g tub light soft cheese
•    squeeze lemon juice
•    145g pack gravadlax, torn into pieces, or smoked salmon trimmings
•    bunch chives, snipped
•    La Pedriza Olive Oil

1.    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.

2.    Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.



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