Cooking Instructions
1.
Heat a drizzle of olive oil in a large frying pan over a high heat. Fry the
courgettes (200 g)
for 4-5 minutes, until golden and softened. Set aside on kitchen paper to absorb the moisture.
2.
Mix the
lemon zest (1)
, half the lemon juice, the
cheese (125 g)
and most of the
dill (25 g)
with a good drizzle of olive oil and season. Boil the
pasta (1 pack)
according to the pack instructions. Drain, reserving a ladle of cooking water. Stir this into the cheese mix.
3.
Return the pasta to the pan on a low heat. Stir in the cheese mix, courgettes and
salmon (100 g)
and cook for 2 minutes, stirring gently.
4.
Divide the pasta between warmed bowls and serve scattered with the remaining dill, with the
lemon wedges (1)
on the side for squeezing over.