A creamy and bright pasta with lemon, dill, sweet peas and honey smoked salmon

This Lemon Dill Pasta with Smoked Salmon and Peas is super easy and full of flavor. Each delicious forkful of pasta is coated in a creamy lemon sauce, accented with smoky, salty salmon and bursts of sweet peas. It’s a dish that comes together in no time, making it ideal for busy weeknights. But it’s also worthy of a special occasion. With fresh, vibrant flavors, this recipe is bound to become a favorite at your table.

What You’ll Need

• Pasta: Long or short cut pasta could work here; I used penne.
• Plain Yogurt: I always have Greek yogurt on hand. You could use another plain yogurt, but you may need to adjust the consistency of the sauce.
• Lemon: You’ll use both zest and juice.
• Pantry spices and herbs: Garlic powder, dried dill, red pepper flake
• Extra Virgin Olive Oil: Adds a touch of richness to the sauce
• Smoked Salmon: We love this honey smoked salmon.
• Peas: Use fresh spring peas when in season, otherwise use frozen.
• Fresh parsley: I keep fresh parsley on hand, but you can leave it off if you don’t happen to have any.

Seriously, this dish delivers so much flavor for so little effort — it could not be easier! Simply put pasta on to boil and mix up the lemon dill sauce while it’s boiling. The peas will cook in the same pot with the pasta. Then you’ll combine the pasta, peas and lemon dill sauce and stir until the pasta is well-coated with the sauce, adding reserved pasta water as needed to loosen it to your desired consistency. Gently mix in the salmon, then plate and devour!

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So much flavor, so little effort! This recipe for Chili Crunch Cannellinis in Lemon Kale Pesto is sure to satisfy.

Perfect on a cold night when you need a quick yet nourishing meal, Chili Crunch Cannellinis in Lemon Kale Pesto delivers on all fronts. This plant-forward dish combines bold flavors and wholesome ingredients to create a comforting weeknight dinner. This is a non-traditional take on pesto, as it doesn’t contain any nuts or cheese, and parsley is used instead of basil. With minimal prep and maximum flavor, it’s a surefire way to warm up your evening.

What You’ll Need:

Cannellini beans: Canned beans are convenient and make for an easy, quick weeknight meal

Chili Crunch: The chili crunch brings textural contrast and an irresistible spicy kick. We have a sesame-free household due to an allergy, so I like this one from Trader Joe’s.

Onion and garlic: The flavor base for the dish

Herbs: Fresh rosemary and parsley

Kale and lemon: I like lacinato kale, but any variety will work

Extra Virgin Olive Oil: Use an olive oil that is well-balanced with a mix of fruitiness and hints of pepper

This meal comes together in no time! You’ll sauté the onion, garlic and rosemary until the onion is translucent and tender and the garlic and rosemary are fragrant. While the aromatics cook, make the kale pesto. Then stir the vegetable broth, beans and pesto into the pot with the aromatics and let it warm through.

Ladle into bowls and top with the chili crunch. Serve with some crusty bread and a salad and enjoy this warming bowl of comfort!

The post Chili Crunch Cannellinis in Lemon Kale Pesto appeared first on Eye On Flavor.