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soft sheeps cheese smoked salmon baby pea and mint pasta
Ingredients
- 400g dried spaghetti
- 1 cup frozen baby peas, defrosted
- 400g soft sheep’s milk feta or regular Persian feta
- Small bunch dill
- Small handful mint leaves (about 16)
- Small handful rocket leaves (or arugula)
- Zest and juice 1 small lemon
- 1 tablespoons extra virgin olive oil
- 8 slices good-quality smoked salmon, torn into strips
- Micro leaves to garnish
- Extra lemon wedges to serve (optional)
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