Green & white tagliatelle with smoked salmon, spinach & lemon

Makes 4 portions. Preparation time 5 mins. Cooking time 10-12 mins



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



  • 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.