Ingredients (serves 4)
350g dried spaghetti pasta
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
2 tablespoons baby capers, drained
100g baby rocket
220g smoked salmon, chopped
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.
Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.
Cook, tossing, over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt. Serve.