Step 1

1 Bring a large pot of salted water to a boil over medium-high heat

Step 2

2 Add the spaghetti and cook for about 7 minutes

Step 3

3 Add the peas and cook until the pasta is al dente, another 2 to 3 minutes

Step 4

4 Reserve 1 cup of the pasta water and drain

Step 5

5 Return the spaghetti and peas to the pot and add the smoked salmon, crème fraîche, lemon juice, parmesan, salt and 2 tablespoons of the reserved pasta water

Step 6

6 Stir everything together thoroughly until the spaghetti strands are coated and the salmon is well distributed, adding more pasta water as needed

Step 7

7 Divide among four warmed plates or bowls, and scatter the lemon zest, pepper and parsley, if using, over the pasta

Step 8

8 Serve with lemon wedges, if using, and more parmesan on the side

Step 9

9 NOTE: This dish is best with crème fraîche, but you can substitute an equal amount of mascarpone or, in a pinch

Step 10

10 Greek yogurt

Step 11

11 The sauce will be thinner if made with yogurt

Step 12

12 Correction: An earlier version of this recipe included an incorrect book title in the source description