Salmon And Pea Tagliatelle Recipes

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Steps:

• Bring a pot of salted water to a boil. Cook the pasta - the fresh should be cooked tender, the dried should be cooked al dente.
• In a small pot, bring the stock to a boil. Add the shallots and peas and season with salt and pepper. Cook until peas are tender.
• In a skillet, heat oil until it shimmers. Place salmon in pan skin-side up and cook until cooked 3/4 through. Flip skin-side down and finish cooking. Flake salmon gently, discarding skin.
• Drain pasta and return to cooking pot. Add yogurt, pea mixture and parsley. Toss well to combine, then stir in flaked salmon. Serve hot.