Cook the pasta following the instructions on the package. Leave 2 soupspoons of cooking liquid aside, when draining the pasta. This can be used for the sauce.
Bake the almonds till they are brown and toasted.
In a mortar or food processor, make a pesto of the almonds, garlic, olive oil, herbs & Old Amsterdam.
Heat up a baking pan to a medium heat. Once warm, add the pesto, juice of half a lemon, some lemon zest & sambal and mix.
Add the cooked pasta, some cooking liquid and the creme fraiche.
Let it cook until the sauce is a bit thickened, and all the pasta is covered with the sauce. Then turn off the heat, add the arugula and flakes of smoked salmon. Mix and serve!