Creamy smoked cod linguine
This creamy cod linguine is full of smokey flavour. Ready to serve in just 25 minutes, it’s a tasty dish that makes a quick and easy weeknight dinner.
- 375g linguine
- 1 tbs olive oil
- 500g Coles Smoked Cod Portions
- 4 garlic cloves, crushed
- 250g cooking cream cheese
- 120g pkt Coles Australian Baby Spinach
- 1 lemon, rind finely grated, juiced
- 1 tbs chopped dill
- 1 tbs chopped flat-leaf parsley
- Toasted chopped hazelnuts, to serve
- Lemon zest, to serve
- Lemon wedges, to serve
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) cooking liquid.
Meanwhile, heat the oil in a large deep non-stick frying pan over medium heat. Cook the cod for 4 mins each side or until just cooked through. Transfer to a plate. Use a fork to coarsely flake. Cover to keep warm.
Add the garlic and cream cheese to the pan. Cook, stirring, until the cream cheese is smooth. Add the spinach, lemon rind, lemon juice and reserved cooking liquid. Cook, stirring, until spinach just wilts. Add the pasta and toss to combine. Add the cod, dill and parsley and gently fold to combine.
Sprinkle the pasta mixture with hazelnut and lemon zest. Season with pepper and serve with lemon wedges.