Creamy Tenderstem® and Salmon Pasta
And off to Italy now, for a light and creamy pasta with a pop of Tenderstem®.
15 minutes preparation
25 minutes cooking
For the garlic crumbs
- 120g piece of wholemeal bread, slightly stale is best
- 2-3 tbsp olive oil
- 2 cloves garlic, crushed
- a pinch of dried chilli flakes (optional)
- Salt & freshly ground black pepper
For the pasta
- 375g dried tagliatelle
- 240g Tenderstem®, cut into 3-4cm lengths
- 200g smoked salmon
- 300ml crème fraîche, either full or half fat
- a small bunch of chives, snipped
- A little salt & freshly ground black pepper
To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.
Heat a frying pan over a medium heat and add 2 tablespoons of oil. Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry. Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.
Bring a large pan of lightly salted water up to a rolling boil. Add the tagliatelle and cook according to the packet instructions, about 12 minutes. 3 minutes before its due to be cooked, drop in the Tenderstem®. Drain well and tip back into the pan.
Stir through the smoked salmon, cream and chives until evenly mixed, warming over a low heat as you do so. Season to taste with salt and pepper and serve in warmed bowls.
Pass the garlic crumbs around separately for people to add themselves.