Penne with Creamy Salmon & Herb Sauce

Ingredients
- 250g Crème Fraiche
- ¼ cup chopped Fresh Herbs, eg, chives, parsley, dill
- 2 Tbsp Lemon Juice
- 400g Penne Pasta
- 200g hot roasted Salmon, flaked
Method
-
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.