20 Minutes
04 Persons
easy
Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente.
Drain, reserving 1 cup of the pasta water.
Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened.
Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion.
Toss until heated through and the spinach has just wilted and season to taste.
Portion half the pasta onto serving plates.
Tear half the smoked salmon into pieces and arrange on top.
Top with remaining pasta and salmon.
Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
