Published Wednesday, 20 February, 2013 by Maert
Put the spaghetti into a pan of water on a rolling boil with a teaspoon of salt, and cook for 8-10 mins, or until theres just a speck of white in the middle (if you lift it out and look should be barely visible).
while this is boiling:
cut the stems off the rocket (doesn't add anything, and is a little too crunchy).
dice the smoked salmon into little 1 inch by 1/4 inch slices.
gently heat the smoked salmon in a saucepan or wok until it starts going a little pink/white, then add the rocket for 1 minute to soften, but keep a few leaves back for presentation.
add the single cream, then stir. Add cream cheese, and stir until it's all mixed and then simmer very gently (should barely even bubble, but the mixture should start going a little off white).
when the pasta is done drain it, then add to the pan. Mix the two together, then serve.
serve it in whatever dish/bowl/tupperware you like, but for show arrange some of the rocket leaves on top and crack some pepper onto it too.
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