Warm Spring Lemon Pasta Salad

Ingredients

200g shell pasta

3 tbsp Westgold Unsalted Butter

½ bunch spring onions, sliced

2 small zucchinis, sliced

1 handful green beans, halved

1 ½ cup mushrooms, halved

1 handful baby spinach

125g hot smoked salmon (optional)

Dressing:

⅓ cup white wine

6 tbsp cold Westgold Unsalted Butter

1 lemon, juice and zest

Salt and pepper

Method

Cook the pasta according to packet instructions, strain, and place in a serving bowl.

While the pasta is cooking, heat a fry pan on medium heat. Add the 3 tbsp butter and all the vegetables except the spinach and season.

Sauté the vegetables for a few minutes to just cook through. Add to the cooked pasta. Wipe out the pan, add the wine and reduce by half over medium heat.

Take off the heat, tilt the pan, and slowly add the cold butter a few cubes at a time, shaking the tilted pan from side to side to incorporate the butter into the reduced wine.

Add the lemon zest and lemon juice to taste. Season. Pour over the pasta and vegetables, add the spinach and toss together.

Place pieces of smoked salmon on the top (if using) and serve immediately.