Spaghetti with Philadelphia and Smoked Salmon
Ingredients
| 240 g | fresh or dried tagliatelle | |
| 180 g | Philadelphia Light | |
| 2 tbsp | 30 ml | semi-skimmed milk |
| 10 ml | fresh lemon juice | |
| 125 g | smoked salmon, thinly sliced | |
| 200 g | sugar snap peas, cooked | |
| to taste | black pepper |
Instructions
- Cook the pasta as directed on the pack.
- Spoon the Philadelphia into a pan with the milk. Stir over a gentle heat until the Philadelphia has melted and then stir in the lemon juice.
(Note: the source clipping ends here; it does not include the remaining steps for combining the smoked salmon, sugar snap peas and black pepper with the pasta.)