Green & white tagliatelle with smoked salmon, spinach & lemon

method

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.
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.