Tagliatelle with Salmon Cream Sauce and Broccoli
Pasta with salmon cream sauce and broccoli is a recipe featuring fresh ingredients from the florets vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g tagliatelle
- 300 g salmon fillet
- 1 Broccoli
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 200 g heavy cream
- 30 g Butter
- 1 tbsp lemon zest
- 1 tbsp Lemon Juice
Instructions
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1.
Cut the salmon into small cubes. Wash, trim and cut the broccoli into florets; blanch in boiling salted water for 8 minutes. Drain well.
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2.
Cook the Tagliatelle in plenty of salted water. While it cooks, melt the butter in a pan, add the lemon zest and sauté briefly, then pour in the lemon juice. Bring to a boil, then stir in the cream and simmer gently for 1 minute. Season with salt, pepper and nutmeg. Add the salmon to the sauce and let it cook on low heat for 1-2 minutes until done. Taste again.
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3.
Drain the al dente Tagliatelle (reserve some cooking water) and mix with the sauce. If needed, add a couple of tablespoons of the reserved water. Plate and sprinkle with broccoli florets. Serve immediately.
