This recipe is a perfect mid-week dinner for all the family, you can even substitute the salmon for extra veggies, asparagus or French beans would work great, cook a little bit extra for a delicious pasta salad lunch the next day. 

Creamy Goats Cheese, Courgette and Rosemary Pasta with Salmon and Fresh Garden Summer Peas

Creamy Goats Cheese, Courgette and Rosemary Pasta with Salmon and Fresh Garden Summer Peas

A beautiful pasta dish, perfect for a family dinner
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Main Course
aisling larkin pasta recipe
Food for Wellness
modern family food
summer pasta recipe
sustainable fish
Prep Time: 15 minutes
Cook Time: 20 minutes


  • 300 g gemelli pasta
  • 1 tbsp oil
  • 1 tbsp butter
  • 2 large garlic cloves
  • 2 shallots
  • 200 ml cream
  • 150 g soft Irish goats cheese
  • 2 tbsp chopped fresh rosemary
  • 4 x 200g salmon fillets
  • 1 large courgette
  • 1 large handful peas
  • Zest ½ lemon
  • 1 tsp freshly ground black pepper
  • 35 g freshly grated parmesan


  • Preheat the oven to 180℃ fan.
  • Peel and finely dice the shallots and garlic. Heat the oil & butter in a large pan and sauté over a low-medium heat for 10-12 minutes. Remove the rosemary leaves from the stalks, finely dice and add to the pan.
  • In a large pot of boiling salted water, cook the pasta until al dente, 8-10 minutes.
  • Place the salmon fillets on a baking tray, drizzle with lemon juice, season with salt and pepper and baked in the oven for 8-10 minutes.
  • Add the goats cheese and cream to the cooked onion and garlic, stir through for a couple of minutes until you reach a bubbly creamy sauce then add peas, lemon zest, sea salt and black pepper. Drain the pasta, reserving some water, and combine pasta into the sauce, adding a little pasta water to loosen it up. Using a peeler shave long ribbons from the courgette, and add to the pan.
  • Remove salmon from the oven and flake it into the sauce.
  • Garnish with freshly grated parmesan, extra sea salt and freshly ground black pepper.
  • Serve and enjoy.