Smoked Salmon Pasta by Jamie Oliver

Updated at: Wed, 10 Jan 2024 04:04:08 GMT

Step 1

Boil the kettle.

Step 2

Cut the lasagne sheets in half lengthways, then into 2cm strips, using a crinkle-cut knife, if you've got one.

Step 3

Trim the spring onions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate.

Step 4

Put a 28cm frying pan on a high heat.

Step 5

Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon and lemon zest.

Step 6

Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta - about 250ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Step 7

Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection.

Step 8

Delicately tear over the remaining salmon, and finish with a kiss of extra virgin olive oil, if you like.

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