Ingredients for 4
- 240 g fresh or dried tagliatelle
- 180 g Philadelphia Light
- 2 tbsp semi-skimmed milk
- 10 ml fresh lemon juice
- 125 g smoked salmon, thinly sliced
- 200 g sugar snap peas, cooked
- black pepper to taste
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 Philly has melted and then stir in the lemon juice.
- Drain the pasta. Pour the Philly sauce over the hot pasta and add the smoked salmon and sugar snap peas. Stir together until the pasta is coated. Add black pepper to taste. Serve immediately.
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