• 300 g tagliatelle
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 300 ml half-fat crème fraîche
  • Zest and juice of 1 unwaxed lemon
  • 300 g frozen garden peas
  • 2 x 105g tins skinless and boneless pink salmon, drained and broken up into bite-size flakes
  • 28 g fresh flat-leaf parsley, leaves picked, washed and finely chopped


  1. 1

    Put the pasta in a pan of boiling water and cook to pack instructions. Drain, reserving 150ml of the pasta water.

  2. 2

    Meanwhile, heat the oil in a large pan over a medium heat and cook the onion and garlic for 5 minutes until softened. Stir in the crème fraîche, lemon zest and juice, and garden peas. Bring to a gentle simmer, then stir in the pasta along with the reserved cooking water.

  3. 3

    Stir through the salmon and half of the chopped parsley. Divide between bowls and serve with the remaining parsley and freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 2236kj 534kcal 27%
  • Fat 17.9g 26%
  • Saturates 9.1g 46%
  • Sugars 9.2g 10%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

62.7g carbohydrate 6.7g fibre 27.2g protein

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