Makes 2 portions.
400g/14oz green and white tagliatelle
400g/14oz spinach leaves, torn into small pieces
Small knob of unsalted butter
Juice and finely grated zest of 1 lemon
200g/7oz/ 1 cup crème fraiche
175g/6oz smoked salmon trimmings cut into strips
Salt and freshly ground pepper
Snipped chives, to sprinkle
Recipe courtesy of British Lion Eggs.
© Immediate Media Company Ltd 2012. This website is owned and published by Immediate Media Company Limited. www.immediatemedia.co.uk