Creamy salmon & chive bows
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Creamy salmon & chive bows

By Lucy Netherton

Five ingredients is all you’ll need for this fresh and light pasta dish of gravadlax and cream cheese

  • Takes 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 436
  • fat 7g
  • saturates 3g
  • carbs 66g
  • sugars 4g
  • fibre 2g
  • protein 28g
  • salt 2.3g

Ingredients

  • 350g farfalle
  • 200g tub light soft cheese
  • squeeze lemon juice
  • 145g pack gravadlax, torn into pieces, or smoked salmon trimmings
  • bunch chives, snipped

Method

  1. Cook the pasta following pack instructions. Once it’s cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.

  2. Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

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