Add 250 g Fresh tagliatelle and 100 g Tenderstem broccoli to a pan of boiling water. Simmer for 4 minutes.
Drain the pasta and broccoli, reserving about 2 tablespoons of pasta water.
Return the pasta and broccoli to the pan (containing the pasta water) and add3 tablespoon Reduced fat creme fraiche, juice of 1 Lemon, Sea salt and black pepper, 4 g Fresh dill, 15 g Parmesan, 30 g Rocket (arugula) and 120 g Smoked salmon.
Mix well and serve.
Notes
If you don't have tenderstem broccoli, then regular would work, you would just need to cut it in to really small pieces so it cooks at the same time as the pasta.
You can swap the creme fraiche for cream cheese or ricotta.
Top with some pine nuts for added crunch.
Add some extra greens by cooking some peas at the same time as the pasta and broccoli.