Creamy Smoked Haddock Penne

Featuring Newman’s Own® Ranch Dressing

Serves 4
Per serving: 307 kcal, 9.9g fat, 1g saturated fat


15 oz (450 g) smoked haddock fillet
5 oz (150 g) sugarsnap peas, halved
10 oz (300 g) penne or your favourite pasta shape
8 tbsp (120 ml) Newman’s Own Ranch Dressing
3 tbsp (45 ml) small capers
Zest 1 lemon
Small bunch flat-leaf parsley, roughly chopped




1. Place fish in a large frying pan, cover with boiling water. Bring to the boil and simmer for 8 minutes. Drain and leave until cool enough to handle. Remove skin and any bones, and flake into large chunks.

2. Meanwhile boil pasta according to pack instructions, adding the peas for the last 2 mins of cooking. Drain, return to the pan, and stir in dressing, capers and lemon zest. Warm through for a minute, remove from the heat.

3. Gently stir in haddock and parsley and serve straight away, or eat cold as a delicious salad.

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