Penne with Creamy Salmon & Herb Sauce
- 250g Crème Fraiche
- ¼ cup chopped Fresh Herbs, eg, chives, parsley, dill
- 2 Tbsp Lemon Juice
- 400g Penne Pasta
- 200g hot roasted Salmon, flaked
In a small bowl, mix together the crème fraiche, herbs, lemon juice and lemon zest.
Cook the penne in a large pot of boiling salted water, according to the packet instructions.
Drain well, return the pasta to the pot, stir in the creamy herb mixture and gently fold in the salmon. Serve with a green salad.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.