Cook farfalle (pasta bows) according to the packet – 12-15 minutes typically. Remove the thicker stalks from a bunch of watercress.
Meanwhile, sauté thinly-sliced shallots until soft, add smoked salmon torn into bite-sized pieces, stir briefly, add the cooked and
drained pasta, and the watercress together with several Tbs of crème fraîche and the zest and juice of a lemon. Mix gently together
until piping hot, adding a little of the pasta water if it seems too dry. Garnish with chopped chives.