Salmon and pea tagliatelle recipe
Salmon, shallots, double cream and peas – for a pop of colour – go into this salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Pitcher
- Fork
- Wooden spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 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
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