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.