- Combine the cheese, parsley, pepper and lemon zest in a small bowl and set aside. Cut the spring onions into 5cm lengths, halve lengthways, then cut into thin strips.
- Cook your pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to the saucepan and cover to keep warm.
- Meanwhile, place the cream, wine and garlic in a large frying pan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 8 minutes. Add the spring onions and simmer, uncovered, stirring occasionally, for a further 2 minutes or until the sauce thickens slightly. Remove from the heat and stir in the salt.
- Pour the sauce into the saucepan with the pasta and toss to combine. Add the smoked salmon and 1/2 the cheese mixture and toss well. Taste and adjust the seasoning if necessary. Divide the pasta among warmed serving plates or bowls and serve accompanied by the remaining cheese mixture.