Smoked Salmon Cream Cheese Pasta

• Linguine(320 g)
• Salmon(200 g)
• Cream cheese(180 g)
• Parmesan(40 g)
• Lemon(1)
• Fresh dill(15 g)
• Garlic(2 cloves)
• Butter(1 tbsp)
• Olive oil(1 tbsp)
• Black pepper(1 tsp)
• Salt(1 tsp)

Method

1. 1

   Bring a large pot of water to the boil. Finely chop {Garlic}, roughly chop {Fresh dill}, zest half of {Lemon}, then cut it into wedges. Tear {Salmon} into bite-size ribbons.

   ~8 min

2. 2

   Salt the boiling water with {Salt}, then cook {Linguine} until al dente. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   Meanwhile, warm {Olive oil} and {Butter} in a large pan over medium heat. Add {Garlic} and cook for 1 minute until fragrant but not colored.

   ~2 min

4. 4

   Lower the heat and stir in {Cream cheese}, half the {Parmesan}, the lemon zest, and about 150ml reserved pasta water until smooth and glossy. Season with {Black pepper}.

   ~3 min

5. 5

   Add the drained pasta, {Salmon}, and most of the {Fresh dill}. Toss everything together, adding more pasta water as needed until the sauce thickly coats the pasta and the salmon is folded through.

   ~2 min

6. 6

   Serve topped with the remaining {Parmesan}, the rest of the {Fresh dill}, and a squeeze of {Lemon} to brighten.