Creamy Tenderstem® broccoli & Salmon Pasta

Creamy Tenderstem® broccoli & Salmon Pasta

And off to Italy now, for a light and creamy pasta with a pop of Tenderstem® broccoli.

Preparation time

15 minutes

Cooking time

25 minutes

Serves

4

Dietary requirements

  • Nut free
  • Pescatarian
Try with Frozen Tenderstem®

Method

  1. To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.

  2. Heat a frying pan over a medium heat and add 2 tablespoons of oil. Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry. Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.

  3. Bring a large pan of lightly salted water up to a rolling boil. Add the tagliatelle and cook according to the packet instructions, about 12 minutes. 3 minutes before its due to be cooked, drop in the Tenderstem® broccoli. Drain well and tip back into the pan.

  4. Stir through the smoked salmon, cream and chives until evenly mixed, warming over a low heat as you do so. Season to taste with salt and pepper and serve in warmed bowls.

  5. Pass the garlic crumbs around separately for people to add themselves.