Tagliatelle with spinach and salmon
Bring about 1.5 liters of water to the boil. Pour 2-3 tablespoons of olive oil into a stir-fry stir-fry the spinach until it shrinks. Spoon the spinach on a cutting board and finely chop.
Make the wokskenschoon, pour again 2-3 tablespoons of oil and stir-fry the pepper and onion until the onion turns golden brown.
Grate thinly over the stirring skin of the scrubbed lemon. Put the tagliatelle with the boiling water, stir and cook the pasta al dente.
Spoon the spinach, cream cheese and smoked salmon in the wok, add about 50 ml of pastakook water and heat the whole while stirring, so that the cream cheese melts and comes to a boil.
Drain the tagliatelle. Divide the tagliatelle over 4 deep plates, divide the spinach sauce over it and sprinkle some freshly grated old cheese over it. Cut the lemon piece into four dots and place a lemon tip on each plate. Garnish with fresh basil if necessary.
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