• 400 g farfalle pasta
  • 550 g courgettes
  • 300 ml pot half fat crème fraîche
  • 120 g smoked salmon trimmings
  • 1 lemon, zest and juice


  1. 1

    Bring a large saucepan of water to the boil, then add the pasta and cook for approximately 8 minutes.

  2. 2

    Meanwhile, thinly slice the courgettes, then add to the pan with the pasta and cook for a further 5 minutes.

  3. 3

    Drain the pasta and courgettes, then stir through the crème fraîche and smoked salmon trimmings.

  4. 4

    Sprinkle with the zest and juice of the lemon, then season with freshly ground black pepper and serve.


    Cook's tip: try swapping the smoked salmon trimmings for the grated zest of one lemon and 200g crumbled feta.

Nutritional Details

Each serving provides
  • Energy 2173kj 519kcal 26%
  • Fat 14.3g 20%
  • Saturates 8.4g 42%
  • Sugars 8.2g 9%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

71.7g carbohydrate 2.5g fibre 24.6g protein

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