© J Sainsbury plc 2020
Salmon and pea tagliatelle
A creamy and simple salmon and pea tagliatelle recipe, ideal for a midweek dinner
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 300g tagliatelle
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 300ml half-fat crème fraîche
- 1 lemon, zested and juiced
- 300g frozen peas
- 212g tin skinless and boneless pink salmon, drained and broken up into bite-size flakes
- 28g fresh flat-leaf parsley, leaves picked, washed and finely chopped
Method
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1
Put the pasta in a pan of boiling water and cook according to the instructions on the packet. Drain, reserving 150ml of the pasta water.
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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 peas. Bring to a gentle simmer, then stir in the pasta along with the reserved cooking water.
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3
Stir through the salmon and half the chopped parsley. Divide between bowls and serve with the remaining parsley and freshly ground black pepper.
