Spinach Pancakes with Smoked Salmon
The perfect brunch
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45 Minutes
-
Serves 4
30 Minutes
Serves 4
What you'll need…
- 100g Spring Greens
- 2 Leeks
- 2 Garlic cloves
- 2 Lemons
- 20g Unsalted butter
- 120g Creme fraiche
- 200g Fresh pesto
- 400g Tagliatelle
- Small bunch of basil
- Parmesan (optional)
The method
1
Begin by preparing your ingredients. Shred your spring greens finely and finely chop your leeks. Then zest and juice the 2 lemons and crush the garlic cloves.
2
Bring a pot of water to the boil, in the meantime, melt the butter in a large pan. Then add the leeks and fry for 5-10 minutes until soft.
3
Add the garlic and spring greens to the pan and cook for 1-2 minutes, then add in the lemon juice and zest and season to your liking. Turn up the heat and add a splash of pasta water, then cook until the greens soften.
4
Turn the heat down, add in the creme fraiche and 2/3rds of the pesto and turn off the heat.
5
Cook the pasta according to packet instructions, then stir into the pesto - creme fraiche mixture along with 100-200ml of pasta water (enough to create your preferred consistency).
6
Stir the basil and remaining pesto through, and sprinkle with parmesan if you like. Enjoy!
Recipe Inspired by Egg Info
