Smoked salmon tagliatelle

Per serving: 2809kj/667kcal 21.9g fat 12.3g saturates 5.8g sugar 1.59g salt

INGREDIENTS

• 500g pack fresh egg tagliatelle
• 200g crème fraiche
• finely grated zest of 1 unwaxed lemon
• 120g smoked salmon, cut into strips / or use tinned salmon
• 110g bag wild baby rocket leaves

METHOD

• fill a large pan with boiling water from kettle, put it over a medium heat and let it come back to the boil. add pasta, bring back to the boil, then cook for 2mins, until almost al dente. Drain, reserving a little of the cooking water, and return to the pan over a medium-low heat.
• Add the crème fraiche, lemon zest and the reserved cooking water to the pasta. Mix through until hot then remove the pan from the heat.
• Toss the smoked salmon and rocket through the pasta, adding a little more cooking water to loosen, if necessary. Season to taste and serve.