Bring a large saucepan of water to the boil, then add the pasta and cook for approximately 8 minutes.
Meanwhile, thinly slice the courgettes, then add to the pan with the pasta and cook for a further 5 minutes.
Drain the pasta and courgettes, then stir through the crème fraîche and smoked salmon trimmings.
Sprinkle with the zest and juice of the lemon, then season with freshly ground black pepper and serve.
Cook's tip: try swapping the smoked salmon trimmings for the grated zest of one lemon and 200g crumbled feta.