Creamy Tenderstem® and Salmon Pasta

Creamy Tenderstem® & Salmon Pasta

  • 15 minutes preparation

  • 25 minutes cooking

  • Serves 4

And off to Italy now, for a light and creamy pasta with a pop of Tenderstem®.

Ingredients

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pass the garlic crumbs around separately for people to add themselves.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.