Spaghetti with Salmon, Mint and Peas

Spaghetti with Salmon, Mint and Peas


Grated rind and juice of 1 lemon
sea salt, pepper
1/3 cup olive oil
200g smoked salmon 
250g spaghetti
1 cup frozen peas
2 tbsp chopped mint


Place the lemon rind, juice and oil in a bowl and season with sea salt and lots of freshly ground black pepper.  Cut the salmon into pieces and set aside.

Cook the spaghetti in boiling salted water, adding the peas for the last 2 minutes of cooking. Drain, but not completely so a little of the cooking water remains on the pasta. Return the pasta and peas to the pan, add the lemon mixture and salmon and toss together. Add mint just before serving.
 Serves 6


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Midwest Foods Dubbo