Spinach and Smoked Salmon Pasta
Cook Time 20 minutes
Servings 2
Ingredients
2 large handfuls baby spinach
4 slices of smoked salmon, chopped
100ml Bulla sour cream
zest of 1 lemon
small handful freshly grated parmesan
200g pasta of your choice
Salt and pepper
Method
Bring a large pot of water to the boil and cook pasta until al dente.
Heat a pan over a medium-high heat and cook the spinach with a drizzle of olive oil until wilted. Remove it from the pan and finely chop it.
Return the chopped spinach back into the pan and on a low heat add the sour cream, a pinch of salt, and mix until a sauce forms. Add the lemon zest and smoked salmon to the sauce.
Add the pasta to the sauce with a little of the pasta water, and toss together with the parmesan. Serve with freshly cracked pepper.