Lemon and Dill Smoked Salmon Pasta

Ingredients

200g spaghetti
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup olive oil
2 tablespoons chopped dill leaves
200g sliced smoked salmon, torn
1 tablespoon salted capers, chopped an rinsed
1/2 cup mint leaves
2 green onions, trimmed and sliced
Sea salt and black pepper
Lemon wedge to serve

Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain an return to the pan. Combine the lemon zest and juice, oil and dill and add to the pasta with the salmon, capers, mint, onion and pepper. Toss to combine and serve with a lemon wedge.
Serves 2
Recipe from Donna Hay