Lemon & Rosemary Pasta

  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • Cookery


• Pan of salted water

• 200g pasta

• 1 bag baby spinach

• 1tbsp wholegrain mustard

• 30g rosemary, finely chopped

• 240g crème fraiche

• 40g grated parmesan

• 500g shredded rotisserie chicken

• 1 lemon, juiced


Bring water to a boil then add the pasta and cook for about 10 minutes. At the last minute, stir in spinach to wilt, then drain but reserve a little broth. Return everything to a pan; stir in the mustard, rosemary, crème fraiche and two tablespoons of the pasta water. Mix in the parmesan and season to taste. To serve, add pasta to a serving dish and top with the rotisserie chicken. Drizzle with lemon juice and serve.