pea and pasta salad

with smoked salmon and crème fraiche

  • 400g conchiglie pasta shells 
  • 2 cups (280g) frozen baby peas
  • 1 small white onion, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 400g hot smoked salmon, flaked
  • ½ cup chervil leaves
  • 1 cup (240g) crème fraiche
  • 2 tablespoons lemon juice
  1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente, adding the peas in the final minute. 
  2. Drain and refresh under cold water. Divide the pasta and peas between bowls and top with the onion, cucumber, salmon and chervil. 
  3. Place the crème fraiche and lemon juice in a small bowl and whisk to combine. Top the pasta with the crème fraiche mixture to serve.
    Serves 4.
     
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