Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Salmon and broccoli tagliatelle with roasted hazelnuts
Salmon and broccoli tagliatelle with toasted hazelnuts
With smoky and earthy flavours, this creamy tagliatelle is the perfect autumn dinner
-
Ready in 25 minutes
-
Cooking time 15 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 300 g tagliatelle
- 1 head of broccoli, broken into little florets, stalk discarded
- 300g pack salmon fillets, skin removed, cut into 2 cm dice
- 75 g half fat crème fraîche
- 1 lemon, juice and zest
- 25 hazelnuts, toasted and coarsely chopped
Method
-
1
Heat the olive oil in a large frying pan over medium-low heat, and add the onion. Cook for 6-7 minutes, until softened, adding the garlic for the final minute of cooking time.
-
2
Meanwhile, bring a large pot of water to the boil, and cook the pasta for 7-9 minutes, adding the broccoli florets for the final 4 minutes. Drain, reserving about 5 tbsp of the cooking water.
-
3
Add the salmon to the pan with the onions and cook over a low heat for 3 minutes, adding the crème fraîche for the final minute.
-
4
Add the pasta and broccoli to frying pan along with the reserved pasta water and lemon juice and give everything a stir.
-
5
Divide the pasta between four plates, and scatter over the lemon zest and toasted hazelnuts.
