June 27, 2016
1Cook the pasta in a large pan of boiling salted water.
2While the pasta is cooking, either chop finely or tear up the baby spinach leaves.
3Slice the smoked salmon: roll it up first then cut across in strips 1⁄2cm (1in) wide.
4Leave it on the chopping board, ready to add to the pasta with the spinach.
5Tip the cooked pasta into a colander and stand it in the sink to drain.
6Return the pan to the heat, add the lemon zest and the juice, followed by the olive oil.
7Add the spinach, followed by the pasta.
8Season with a little salt and plenty of freshly ground black pepper.
9Give it a good mix, so all the pasta gets a generous coating of the dressing.
10Finally add the star of the show, the smoked salmon, and give the pasta one last stir before serving.