|¼ cup||Low-fat sour cream|
|1 Tbsp||Fresh dill, chopped|
|50 g||Smoked salmon, sliced, cut into strips (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Baby spinach|
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- Cook pasta in plenty of boiling, salted water for 8 to 10 minutes, or according to packet instructions, until it is just tender to the bite. Drain well.
- Return drained pasta to the saucepan, add sour cream and dill, then toss well to coat. Add salmon and season with salt and pepper.
- Gently toss to combine without breaking up the salmon.
- Place spinach leaves in a bowl and spoon the salmon pasta into the centre. Serve immediately.
Tip: There is no need to cook the spinach as the hot pasta and sauce will gently wilt the delicate, fresh spinach in the serving bowl.