Bellaverde® and Salmon Tagliatelle

Difficulty:
Easy
Time required to cook:
Less than 20 -25 mins
Servings:
4

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Ingredients

Method

  1. Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.
  2. Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.
  3. Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml/3tbsp.
  4. Meanwhile, prepare the bellaverde® by trimming the stalk and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and bellaverde® and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the bellaverde® is tender.
  5. Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.

Not suitable for freezing