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:
1. Bring a large pot of salted water to a boil and cook the linguine according to packet instructions.
2. Melt the butter in a pan and cook the cherry tomatoes for 4-5 minutes. Add the garlic and cook for one minute.
3. Stir in the crème fraîche, lemon zest and juice and Parmesan. Cook for one minute.
4. 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.
5. Divide between two bowls and top with rocket to serve.
