- 1 lb penne rigatoni
- 1 cup cream cheese, softened
- 1bunch of fresh dill, chopped
- 2 green onions, thinly sliced
- Zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- ¼ cup drained capers
- 8 oz smoked salmon, cut into strips
- Salt and freshly ground pepper
- Cook the pasta according to package label. Drain and reserve ¼ cup of the starchy cooking water.
- Put the pasta back into the pot along with the reserved water. While the pasta is still hot, add the cream cheese, dill, green onions, lemon zest and juice, mustard and capers. Stir with a wooden spoon until the cheese melts.
- Gently stir in the smoked salmon. Season with salt and pepper.
- Serve and enjoy!
Smoked salmon and capers is a match made in heaven. One of the pleasures of cooking is having really lovely ingredients combining them quickly and easily and eating something gloriously delicious as a result.