Ingredients:
- 160g linguine
- Knob of butter, for frying
- 150g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 200ml créme fraiche
- Zest and juice of one large lemon
- 30g Parmesan, grated
- 80g smoked salmon, cut into strips
- 2 handfuls of rocket
Method:
- Bring a large pot of salted water to a boil and cook the linguine according to packet instructions.
- Melt the butter in a pan and cook the cherry tomatoes for 4-5 minutes. Add the garlic and cook for one minute.
- Stir in the crème fraîche, lemon zest and juice and Parmesan. Cook for one minute.
- Drain the pasta, reserving some of the cooking water. Toss the pasta with the sauce and smoked salmon, adding a splash of the cooking water to loosen, if necessary.
- Divide between two bowls and top with rocket to serve.
