Creamy Gravadlax Pasta

Name: Creamy Gravadlax Pasta
Cook time: 15 min
Total time: 15 min
Yield: 2-3
Ingredients: 200-300g pasta; 1 packet of Inverawe Gravadlax; 1 large white onion; 1 egg; 2 garlic cloves; 2 handfuls of fresh spinach; Lemon juice; Olive oil; Black pepper; Salt; Tarragon; Basil; 200ml organic cream

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Servings

2-3

Cook Time

15 minutes

Rich and creamy pasta spiked with fresh lemon and punchy herbs. Finished with sweet cured organic gravadlax and a grind of black pepper, this pasta dish is a deliciously simple midweek supper.

Ingredients

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Directions

Boil a large pan of water with a pinch of salt and cook the pasta to pack guidelines.
Meanwhile, put all the herbs & spices in a large frying pan with a big dash of olive oil & a squeeze of fresh lemon juice and turn on high heat so you get a sizzle.
Crush the garlic and slice the onion quite thick so it keeps a crunch then add to the pan.
Tear the gravadlax into bite size pieces and add to the pan, don’t stir it too much to allow it to caramelize then turn down the heat to the lowest.
Drain the pasta when cooked and add to the pan, pour the cream over, add the egg, mix it all up and turn up the heat.
Add your spinach and any more herbs or salt you may want to suit your taste then serve!