Ribbon pasta with lemon salmon sauce

Ingredients for 4 servings:

• ½ lemon(s), untreated
• 3 small onions
• 1 garlic clove(s)
• 400 g tagliatelle pasta (fettuccine, green and white)
• salt and pepper
• 2 tbsp olive oil
• 125 ml milk
• 125 ml white wine or water
• 150 g crème fraîche
• 2 tbsp sauce thickener, light
• 150 g smoked salmon
• 3 sprigs of dill
• lemon(s) for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lemon and pat dry. Finely grate the zest and squeeze out the juice. Peel and finely dice the onions and garlic. Cook the tagliatelle in salted water until al dente. Fry the onions and garlic in hot oil until translucent. Deglaze with wine or water and the milk. Stir in the lemon zest and crème fraîche. Bring to a boil and thicken with a sauce thickener. Cut the smoked salmon into strips. Wash and finely chop the dill. Stir both into the sauce. Season with lemon juice, salt, and pepper. Serve the pasta with the sauce and garnish with lemon wedges, if desired.