Salmon And Pea Tagliatelle Recipes

PASTA WITH SALMON & PEAS

Pasta with salmon & peas image

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Provided by Caroline Hire - Food writer

Categories Dinner

Time 17m

Yield Makes enough for 2 adults + 2 children

Number Of Ingredients 8

Ingredients

240g wholewheat fusilli
knob of butter
1 large shallot, finely chopped
140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube
small bunch of chives, snipped

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.

Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

SALMON AND PEA TAGLIATELLE

Salmon and Pea Tagliatelle image

From Blake Royer's "Dinner Tonight" column at Serious Eats. He recommends the fresh pasta over the dried.

Provided by DrGaellon

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs fresh tagliatelle pasta noodles or 1 lb dried tagliatelle pasta noodles
1 lb salmon fillet
1 tablespoon olive oil
1 cup vegetable stock
2 shallots, finely chopped
1/2 lb frozen peas or 1/2 lb fresh peas
1/2 cup low-fat plain yogurt
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 601, Fat 10.3, SaturatedFat 2.2, Cholesterol 136, Sodium 130.8, Carbohydrate 91.6, Fiber 5.4, Sugar 8.1, Protein 34.3

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