Serves 4

Total time required: 25 mins

Preparation time: 10 mins

Cooking time: 15 mins


500g Tagliatelle

200g Oatly Cremay Oat Fraiche

200g Smoked Salmon

50g Frozen Peas

25g Parmesan Cheese

1 Squeeze Lemon Juice

2tbsp Chives, Chopped

50g Watercress Leaves

1 Pinch Salt

1 Pinch Freshly Ground Black Pepper


1. Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the tagliatelle and cook for 10-12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.

2. In the meantime, place the Oatly fraiche in a saucepan on a low heat and gently warm through for 1 minute. Add the smoked salmon strips and cook for 2-3 minutes, stirring occasionally.

3. Meanwhile, cook the peas in a small saucepan of boiling, salted water (Bob usually takes some of the pasta cooking water from the large saucepan) for 1-2 minutes or until just cooked. Add the peas to the Oatly fraiche mixture along with three quarters of the parmesan cheese, the lemon juice and half of the chives, and stir together. Season to taste with salt and pepper and remove from the heat.

4. Drain the cooked pasta (leaving a couple of tablespoons of the cooking liquid in the saucepan) and return it to the saucepan, removed from the heat. Scatter with the watercress and pour over the Oatly fraiche mixture. Toss everything together so that all the ingredients are well combined and check the seasoning, adding more salt and pepper or lemon juice if necessary. Divide between plates or pasta bowls, scatter with the remaining chives and serve.