• 400g Green and white tagliatelle
  • 400g Fresh spinach leaves, torn into small pieces
  • A small knob of unsalted butter
  • 1 Lemon, juice and finely grated zest
  • 200g crème fraiche
  • 175g Smoked salmon trimmings, cut into strips
  • Salt and freshly ground black pepper
  • Snipped chives, to sprinkle


  • 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.

Recipe courtesy of The Top 100 Cheap Eats, by Hilaire Walden, Duncan Baird Publishers, RRP £5.99