Solo: Creme Fraiche Pea and Salmon Spaghetti

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Solo: Creme Fraiche Pea and Salmon Spaghetti

A simple but zesty smoked salmon and trout, creme fraiche, lemon-infused spaghetti with plump peas and shaved zucchini.

Ingredients to serve 1

  • 75g x Salmon and Trout Shavings
  • ¼ x Onion - thinly sliced
  • 5g x Garlic - crushed
  • ¼ sachet x Chicken Stock
  • 50g x Peas
  • 1 x Courgette - shaved with a peeler, cores chopped
  • 50g x Sour Cream
  • ¼ x Lemon - zested then halved for juicing
  • 2.5g x Italian Flat Leaf Parsley - chopped
  • 10g x Grated Parmesan
  • 65g x Spaghetti
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, courgette, and lemon well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

This is one of my favorite weeknight quickies inspired by one of my favorite reads - River Cafe Cook Book Easy - its a kitchen staple for classic Italian cooking.

Step 1 - Spaghetti

Cook your spaghetti in a large saucepan of salted boiling water for 10-12 minutes until "al dente". Drain through a colander and set aside until later.

Step 2 - Pea Saute

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your Salmon and Trout Shavings for 2-3 minutes until slightly crisp. Proceed to add your sliced onions, chopped garlic and cook for 1-2 minutes. Now add your peas, courgette cores, along with a dash of water and your chicken stock; cook for 2-3 minutes until your peas are tender. Remove your pan from the heat and add your shaved courgette. Season with salt and pepper.

Step 3 - Lemon Cream Spaghetti

Whisk your creme fraiche in a large mixing bowl along with a few pinches of lemon zest - sometimes all can be overpowering so taste as you go - your lemon juice, half your parmesan and a few dashes of milk to loosen the sauce slightly. Once your pasta has cooked, mix it into your lemon cream along with your chopped Italian flat-leaf parsley. Taste and season with salt and pepper.

To serve

Divide your lemon cream spaghetti amongst your servings and top with your pea saute, salmon and trout shavings and sprinkle over your remaining parmesan. Enjoy!