Creamy smoked salmon pasta
- 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.