Bellaverde® and salmon tagliatelle

Bellaverde® and salmon tagliatelle
 
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by freshherbs

 
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Ingredients

Ingredients
Method
 
  • 200g bellaverde® broccoli
  • 350g/12oz tagliatelle
  • 225g/8oz skinless and boneless salmon fillets
  • 150ml/1/4pt dry white wine or stock
  • 25g/1oz butter
  • 4 spring onions, finely sliced
  • 300ml/1/2pt single cream
  • Chopped fresh dill to garnish if liked
  • Salt and freshly ground black pepper
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, wash and prepare the bellaverde® by trimming the base of each spear 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.

Bellaverde® and salmon tagliatelle

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This recipe was uploaded by freshherbs

 
 
Prep: 5 mins. Cook: 15-20 mins. Serves: 4

Per Serving: 629 calories, 26.8g protein, 71.9g carbohydrate, 26.8g fat, 13.6g saturated fat, 4.0g fibre, 0.24g salt Counts as 1 of your 5-a-day and provides a third of your GDA of vitamin C

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, wash and prepare the bellaverde® by trimming the base of each spear 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.
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