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Green & white tagliatelle with smoked salmon, spinach & lemon
- Preparation and cooking time
- Prep:
- Cook: -
- A little work
- Makes 4 portions
- 400g Green and white tagliatelle
- 400g Fresh spinach leavestorn into small pieces
- A small knob of unsalted butter
- 1 Lemonjuice and finely grated zest
- 200g crème fraiche
- 175g Smoked salmon trimmingscut into strips
- Salt and freshly ground black pepper
- Snipped chivesto sprinkle
Method
step 1
Cook the pasta in a large saucepan of boiling water following the packet instructions until just cooked or al dente, pushing the spinach into the water 30 seconds before the end of the cooking time. Drain well.
step 2
Meanwhile, melt the butter in a small saucepan. Whisk in the lemon juice and zest, the crème fraiche and seasoning and warm through. Toss with the pasta, spinach and smoked salmon. Serve sprinkled with the chives.