Ingredients
Scale
- 200g tagliatelle
- 200g hot smoked salmon, flaked
- 100g spinach or mixed greens
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of half a lemon
- Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to the package.
- Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 30–60 seconds until fragrant.
- Add the spinach or mixed greens to the skillet and cook, stirring, until just wilted (1–2 minutes). Season lightly with salt and pepper.
- Reserve about 1/2 cup of pasta cooking water, then drain the tagliatelle.
- Add the drained tagliatelle to the skillet with the greens. Toss to combine and add a splash of the reserved pasta water to loosen the sauce.
- Flake in the hot smoked salmon and gently fold it through the pasta so it warms without breaking into paste.
- Squeeze the juice of half a lemon over the pasta, adjust salt and pepper, and toss again.
- Serve immediately with a generous shaving or sprinkle of Parmesan cheese.
Notes
Don’t overcook the salmon — it only needs to warm through to keep texture and flavor. Use freshly grated Parmesan for the best melt and flavor.
- Prep Time: 5
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Pescatarian