Creamy NZ smoked salmon pasta

INGREDIENTS

• 400g penne (or pasta of your choice)

• 25g butter

• 2 garlic cloves, crushed

• 400ml crème fraiche

• 1 lemon, zest & juice

• 50g parmesan, grated

• 200g NZ hot smoked salmon, flaked into large pieces

• ½ broccoli, cut into florets, cooked

• ½ cup mixed soft herbs, roughly chopped (chives, dill, fennel, basil etc.)

• Sea salt & pepper

• Rocket leaves to garnish (optional)

 METHOD

1. Cook the pasta according to the packet instructions.

2. Meanwhile in a separate saucepan, melt the butter.

3. Add the garlic and cook until softened.

4. Add the crème fraiche, lemon zest and parmesan. Cook for 1 minute, then remove from the heat.

5. Drain the pasta, then toss with the sauce, smoked salmon, broccoli & fresh herbs.

6. Squeeze over a little lemon juice and season with salt and pepper.

7. Divide between 4 bowls, garnish with rocket leaves and serve.