Salmon, pea and watercress tagliatelle
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Salmon, pea and watercress tagliatelle
Peas and watercress add a light freshness to this creamy salmon pasta - what's more, it's ready in under 30 minutes
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
645Kcal
Fat
25gr
Saturates
10gr
Carbs
73gr
Sugars
5gr
Fibre
8gr
Protein
28gr
Salt
0.2gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 350g dried tagliatelle
- 1 tbsp olive oil
- 1 fat garlic clove, crushed
- 1 x 300ml pot half-fat crème fraîche
- 250g frozen peas
- zest and juice of 1 lemon
- 1 x 180g pack steamed salmon fillets, flaked
- 1 x 80g pack watercress, thicker stems removed
- 1⁄2 x 25g pack dill, roughly chopped
- Parmesan shavings, to serve
Step by step
- Cook the pasta in a large pan of salted boiling water until al dente. Once cooked, drain, reserving about 300ml of the cooking water.
- Meanwhile, heat the oil in a large nonstick pan over a medium heat. Add the garlic and cook for 1 minute before adding the crème fraîche, peas and lemon zest. Bring to a simmer and turn off the heat. Add the pasta to the sauce, and stir in 100ml of cooking water, the salmon, watercress and most of the dill. Stir in more pasta water if needed, to create a thick, glossy sauce that coats the pasta. Season and add lemon juice to taste. Top with the remaining dill plus Parmesan shavings to serve.
