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This recipe was uploaded by lovedips.co.uk
Per serving: 398 kcal, 10.3g fat, 2.5g saturates, 3.5g sugars, 1.1g salt
2. Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain – the boiling water will wilt the spinach without overcooking it.
3. Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few minutes until the salmon is hot. Serve immediately and season to flavour.
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