Bring a large pan of salted water to the boil, crumble in the stock cube and stir to dissolve. Tip in the pasta and cook following pack instructions, about 8-10 mins. Add the green beans 1 min before the end of the cooking time.

Drain the pasta and green beans, reserving a little of the cooking water. Tip the pasta and beans back into the pan, then stir in the smoked salmon, spinach, spring onion and soft cheese. Add a little of the pasta water to loosen the cheese and create a sauce, then season with salt and freshly ground black pepper. Squeeze in the lemon juice to taste, and stir well. Serve topped with the parmesan.