for 4 person

350 g	pasta (e.g. orecchiette)
	salted water, boiling
500 g	leaf spinach
250 g	mascarpone
200 g	smoked salmon, sliced, cut into strips
1 tsp	salt
a little	pepper
1 bunch	flat-leaf parsley, finely chopped

How it's done

Cook the pasta in salted water until al dente. Set aside approx. 200 ml of the cooking water. Place the spinach in a colander, pour the pasta over the top, drain. Add the mascarpone to the pan with the reserved cooking water, bring to the boil, season. Add the pasta, mix in with the salmon. Sprinkle with parsley.

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