Salmon and pea tagliatelle
- December 2007
- Serves 4
- Ready in 20 minutes
Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels.
Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won’t regret it.
- 37.8g (17.4g saturated)
- 75.4g (5.1g sugar)
- 350g dried tagliatelle
- 400g piece skinless salmon fillet
- 200ml fresh vegetable stock, hot
- 25g butter
- 3 shallots, finely chopped
- 142ml carton double cream
- 200g frozen peas
- 3 tbsp each chopped fresh flatleaf parsley and mint
- Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.
- Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.
- Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.
- Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.
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