June 27, 2016
375 g (12oz) pasta
140 g (43⁄4oz) baby spinach
150 g (5oz) smoked salmon
Zest and juice of half a lemon
3 tbsp Extra-virgin olive oil
salt and pepper
1Cook the pasta in a large pan of boiling
2While the pasta is cooking,
either chop finely or tear up the baby
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.
spinach, followed by the pasta.
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
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