Serves 4 (but only if they have mouse-like appetites)
400g dried tagliatelle
120g Philly Light with Chives (or plain Philly and add mixed herbs)
125g smoked salmon
juice of 1/4 of a lemon
100ml semi-skimmed milk
salt and pepper to taste
Cook the tagliatelle in a large pan as directed on the pack. Cut the smoked salmon into small strips. Drain the pasta and leave in colander. Add the milk, Philly Light with Chives and lemon juice into the still warm pan, stir to melt. (I found this better if I put the pan back on a very low light.) Add the pasta back to the sauce and stir well. Fold the smoked salmon in gently. Finish with a grind of black pepper.