|
Instructions |
|
|
Cook the tagliatelle in a large pan of boiling water for about 8 minutes or as directed on the pack.
|
|
|
Cut the smoked salmon into small strips. Drain the pasta and leave in colander.
|
|
|
Into the still warm pan add the milk, Philadelphia with Chives and lemon juice and stir to melt; add salt and pepper to taste.
|
|
|
Add the pasta back to the pan into the Philadelphia mix and stir well until it’s all incorporated. Fold the smoked salmon in gently. Finish with a grind of fresh black pepper.
|
|
|
Originally Submitted
10/17/2009
|