Smoked Salmon and Spinach Tagliatelle
Makes: 2 portions
Takes: 10 minutes + 10 minutes cooking time
Ingredients
200g dried tagliatelle (approximately - enough to serve two people)
150 ml creme fraiche (I use the reduced fat variety)
125g smoked salmon (again, approximately! The scraps come in a 120g pack and this is fine)
Two good handfuls baby spinach (about 50g)
Lemon juice
Black pepper
Method
- Cook and drain the pasta and return to the pan.
- Stir in the creme fraiche then cut the salmon into small pieces and add.
- Rinse the spinach and drain. Add to the pasta mixture and stir well.
- Heat through gently until the spinach wilts (5 minutes should be plenty). Season with a squeeze of lemon juice - about 1 tsp - and plenty of black pepper.