Place a large pan with salted water over high heat until boiling and then add the pasta. If you are using cooked pasta for this recipe, skip this step!

Cook it until tender. Then drain the pasta and refresh it under cold running tap water. In the meantime add the frozen peas to a saucepan and add the milk.

Place this over medium-low heat for 5 minutes until thawed. As soon as the peas are warm, take the pan off the heat and let it cool down for 5 minutes. Then stir in the garlic paste and the strong mustard.

Stir well. Then add the cream cheese to it as well.

Stir again until the cream cheese has kind of melted away into the milk. Chop the slice of smoked salmon up roughly and add it to the creamy milk as well.

Stir again and let the milk cool down fully now. The salmon will flavor the milk in the meantime. Once at room temperature, add the freshly chopped mint and the lemon juice. Then season with a little pinch of pepper and salt.

Stir and check the seasoning. Add extra pepper, salt, mustard, lemon juice or garlic paste to taste if necessary. Then pour in the drained cooked pasta.

Give it all a good stir. Scoop the pasta salad in a large bowl and serve.