Creamy Tenderstem® & Salmon Pasta

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

  • 15 minutes preparation
  • 25 minutes cooking
  • Serves 4
recipe PDF
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
  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.

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