Bellaverde Tagliatelle
Indulge in a delightful harmony of flavors with this creamy salmon and bellaverde broccoli tagliatelle. Tender flakes of salmon mingle with vibrant green bellaverde and silky tagliatelle in a luxuriously creamy sauce, creating a dish that is as elegant as it is satisfying. Perfect for a special dinner or just to treat yourself to a restaurant-worthy meal at home.
— Constant Cookbook
Ingredients
- 200g bellaverde broccoli
- 350g/12oz tagliatelle
- 225g/8oz skinless and boneless salmon fillets
- 150ml/1/4pt dry white wine or stock
- 25g/1oz butter
- 4 spring onions, finely sliced
- 300ml/1/2pt single cream
- Chopped fresh dill to garnish if liked
- Salt and freshly ground black pepper
Instructions
- Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or 'al dante'. Drain in a colander.
- Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.
- Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml/3tbsp.
- Meanwhile, wash and prepare the bellaverde by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and bellaverde and saute for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the bellaverde is tender.
- Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.
Yield
Serves 4
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