Creamy smoked salmon pasta

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, put the smoked salmon and crème fraîche in a bowl along with 1 tbsp pasta cooking water and a generous twist of black pepper, then leave to infuse as the pasta cooks.

Tip the spinach into a colander. When the pasta is cooked, scoop out a mug of the cooking water (reserve), then drain the pasta over the spinach to wilt it. Return the pasta to the pan, off the heat, adding the spinach, smoked salmon mixture, parsley, lemon zest and a splash of the pasta water; mix until combined. Season if needed and serve with lemon wedges.