450 g/1 lb tagliatelle or conchiglie
225 g/8 oz smoked salmon,
300 ml/10 1 oz soured cream cut into bite-sized pieces
2 tsp Dijon mustard finely grated peel of 1 lemon
4 large spring onions, pepper sliced finely
2 tbsp chopped fresh chives
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan. Add the soured cream, mustard, spring onions, smoked salmon and lemon peel to the pasta. Stir over a low heat until heated through. Season with pepper.
Transfer to a serving dish. Sprinkle with the chives. Serve warm or at room temperature.