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Instructions |
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Cook the tagliatelle in a large pan of boiling water
for about 8 minutes or as directed on the pack.
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Cut the smoked salmon into small strips. Drain the
pasta and leave in colander.
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Into the still warm pan add the milk, Philadelphia
with Chives and lemon juice and stir to melt; add
salt and pepper to taste.
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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.
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Originally Submitted
10/9/2009
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