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Smoked salmon pasta with roasted red pepper and dill

20 min
Smoked salmon pasta with roasted red pepper and dill


  1. In a deep frying pan, sweat the shallots for a few minutes in olive oil until soft and translucent (without browning).
  2. While the onions are cooking boil the kettle and fill a large pan with boiling water and add a teaspoon of salt.
  3. Bring to the boil, add your pasta and cook according to the pack instructions keeping a rolling boil on your water.
  4. Once the shallots are soft, add the red pepper to the frying pan along with the sundried tomato paste, chilli and garlic and cook for one minute.
  5. Add the wine and simmer until it has almost gone
  6. Stir in the crème fraiche and warm through.
  7. Stir in the smoked salmon, chopped dill and lemon zest.
  8. Season with salt and pepper, add ½ the lemon juice and taste and add the rest of the lemon juice if you prefer.
  9. Keep warm until the pasta is ready.
  10. Add a generous serving spoon of pasta water and stir through.
  11. Drain the pasta, add to the sauce and mix well.
  12. To finish, drizzle with olive oil and sprinkle with grated parmesan cheese and chopped flat leaf parsley.

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