Salmon & Asparagus Tagliatelles

Salmon & Asparagus Tagliatelles

500 g fresh tagliatelle

350 g of salmon fillets

1 jar of green asparagus tips

30 g grated Parmesan cheese

10 cl of liquid cream

3 tablespoons olive oil

some sprigs of chervil

Espelette

pepper

basil leaves

salt & pepper

STEP 1 Rinse the salmon fillets.

STEP 2 Remove the edges and then detail them in big cubes.

STEP 3 Add salt and pepper.

STEP 4 Sprinkle with Espelette pepper.

STEP 5 Wash and dry the chervil.

STEP 6 Keep only the leaves.

STEP 7 Cook the fresh pasta in a pot of boiling water.

STEP 8 Drain them quickly at the end of cooking.

STEP 9 Sprinkle with a drizzle of olive oil. Mix and reserve.

STEP 10 In a high saucepan, heat the remaining olive oil.

STEP 11 Add the pasta, cream and parmesan then the diced salmon and drained asparagus heads. Stir a few minutes while the fish is just cooked.

STEP 12 Remove from the fire.

STEP 13 Add the chervil and season the seasoning.

STEP 14 Serve hot decorated with basil leaves.

 

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