Express Lemon Tagliatelle with Kale and Arbroath Hot Smoked Salmon
Add the salt to boiling water. Add the pasta and boil 10 mins.
While the pasta is cooking, add the spring onions and kale to heavy bottomed frying pan with oil or butter and sauté for 3 mins, then pop on a lid and turn down the heat. Allow the green veg to steam away nicely for another 3 mins or so.
Add the crème fraîche to the veg and stir 2 mins. Add lemon zest (best using a micro-grater) and lemon juice.
Strain the pasta and add the pasta to the pan and mix.
Flake the Arbroath Hot Smoked Salmon into the pan and mix gently to warm through then serve with a sprinkling of parsley.
Arbroath Hot Smoked Salmon (2 fillets x approx. 150g/5ozs)
Tagliatelle, Dried (500g/17ozs)
Spring Onions, chopped (4)
Kale or Cavolo Nero, shredded (large handful)
Crème fraîche (250ml)
Lemon (1 or 2 depending on citrus preference)
Rapeseed oil or butter