1. Cook the farfalle in boiling salted water according to the package instructions.

2. Zest the orange skin. Reserve. Squeeze the orange.

3. Cut the smoked trout into thick slices.

4. In a pan, melt the baby spinach in butter for 2 minutes over high heat, covered.

5. Add the orange juice, salt, pepper, and reduce almost to dryness. Add the liquid cream and smoked trout slices. Remove from heat.

6. Drain the farfalle, add to the pan, and cook for 2 minutes over low heat while stirring often. Sprinkle with chopped chives and reserved zest; serve immediately.