- 500 pack fresh egg tagliatelle
- 200 ml crème fraîche
- Finely grated zest of 1 unwaxed lemon
- 120 g pack Scottish smoked salmon, cut into strips
- 110 g pack wild baby rocket leaves
Bring a large pan of salted water to the boil. Add the pasta, bring back to the boil, then cook for 2 minutes, until almost al dente. Drain, reserving a little of the cooking water, then return the pan to a medium-low heat.
Add the crème fraîche, lemon zest and a little cooking water to the pasta. Mix through until hot, then remove from the heat.
Toss the smoked salmon and rocket through the pasta, adding a little more cooking water to loosen, if necessary. Serve immediately.