250g farfalle pasta

15ml olive oil

1-2 courgettes, thinly sliced into ribbons

250g asparagus, cut into 5cm pieces and blanched

250ml sour cream

10ml grated lemon zest

30ml lemon juice

salt and black pepper

150g smoked salmon or trout, roughly chopped

15ml chopped dill

Cook the pasta in boiling salted water until al dente.

Drain and reserve about 80ml of the cooking liquid.

Heat the oil in a large pan and gently fry the courgette and asparagus for a minute.

Stir in the sour cream, lemon zest and juice and bring to the boil.

Add the drained pasta and season.

Stir in the smoked salmon and dill and heat.If the sauce is too thick, add a little of the reserved pasta cooking liquid to thin it down.

Serve immediately.