Ingredients
- Linguine pasta: 8 ounces
- Smoked salmon: 4 ounces, thinly sliced
- Frozen peas: 1 cup
- Reduced-fat cream cheese: 4 ounces, softened
- Milk: 1/4 cup
- Lemon juice: 1 tablespoon
- Fresh dill: 2 tablespoons, chopped
- Black pepper: to taste
Instructions
- Step 1: Cook the linguine according to package directions until al dente. During the last minute of cooking, add the frozen peas to the pasta water to blanch them.
- Step 2: Drain the pasta and peas, reserving about 1/2 cup of the pasta water.
- Step 3: In the same pot, combine the softened cream cheese and milk over low heat. Stir until smooth and creamy, adding a little of the reserved pasta water if needed to reach desired consistency.
- Step 4: Stir in the lemon juice, dill, and black pepper.
- Step 5: Add the cooked linguine and peas to the sauce, tossing to coat.
- Step 6: Gently fold in the smoked salmon. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note the salmon flavor will intensify.
- Gently reheat leftovers in a pan over low heat with a splash of milk to loosen the sauce, avoiding overcooking the salmon.
- Garnish with extra fresh dill and a lemon wedge for a bright, flavorful finish.
- For the best flavor, avoid pre-shredded dill, as freshly chopped dill imparts a more vibrant taste to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American