CREAMY SMOKED SALMON LINGUINI WITH WILD ROCKET

Cook the linguini according to packet directions until al dente, meanwhile heat the oil in a large shallow pan and add the onion, capers and garlic and cook gently for a few minutes until soft and fragrant. Add the dill, flaked salmon and cream and bring to a simmer. Add half the bag of LeaderBrand Wild Rocket leaves and toss until the rocket is just wilted and bright green.  

Grate over the lemon zest and squeeze over 1-2 tablespoons fresh juice, toss with the pasta and season to taste.  

Divide between serving bowls and top with extra rocket and a lemon wedge for serving.  

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

• 1 bag LeaderBrand Wild Rocket
• 300-400g fresh or dried linguini  
• 1 tbsp olive oil  
• ½ red onion, finely sliced  
• 2 tbsp capers  
• 1 clove garlic, crushed  
• 2 sprigs fresh dill, roughly chopped  
• 200g flaked hot smoked salmon  
• 1 cup cream  
• 1 lemon, juice and zest    
• Salt & pepper