Smoked Salmon & Courgette Pasta

I'm a bit of a pasta monster. Whenever I see unusual shapes that I haven't tried before, I gravitate towards the package like a zombie and immediately it goes into my basket. There is no stopping me, not even my over-stuffed pasta cupboard that rains macaroni down on you every time you open the door. This goes a long way to explaining why when I came back from a trip to Italy, the only souvenirs I brought back were two types of pasta. So apologies, I have no idea where to buy this shape in London; perhaps a big posh food hall? If you see it, pick it up.

Called Reginette Napoletane on the box, they are much liked a ridged pappardelle. Robust yet slippery, the ridges held the sauce of this green smoked salmon pasta sauce well. It is said that this pasta shape was dedicated to the Neapolitan Princess Mafalda of Savoy and was subsequently called Reginette (for 'little queen') or also called Mafaldine. The ribbons of ridged pasta are made to resemble lace worn on the robes of a queen.

I often make this pasta sauce when I'm in need of quick comfort food. The sauce takes as long as the pasta takes to cook which is pretty perfect for week nights returning late home from work. The courgette doesn't add much, flavour-wise - do they ever? - but they turn the sauce a pretty green colour. It's a rich but satisfying bowl, and if you can't find Mafaldine use a noodle shape like spaghetti.

Smoked Salmon & Courgette Pasta

Serves 1

130gr pasta (or less, if your nickname isn't Tubbs)
1 small courgette
2 spring onions - sliced
A handful of dill
2 cloves of garlic - minced
Half a lemon
150mls double cream
50gr smoked salmon (I use half a pack of basics smoked salmon trimmings from Sainsburys)

Set the pasta water on to boil - when it boils, add the pasta and cook till al dente. Meanwhile, grate the courgette and squeeze out all the water. In a pan, heat some oil and fry the courgette on a medium-high heat until softened. Zest the half lemon and add this in. Add the garlic and half the spring onion and cook for a further 5 mins. Add the cream and cook on the lowest heat. Chop the dill finely.

When the pasta is cooked, reserve a few tablespoons of the cooking water. Drain the pasta and add to the cream mixture tossing well with the pasta water. Add the dill and the juice of the lemon, and finally stir in the smoked salmon. Finish with salt to taste and lots of black pepper.