Creamy Tarragon Salmon Spaghetti

Meanwhile, cut the Tenderstem® broccoli into thirds.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

When the pasta has 3-4 mins left, add the broccoli to the same pan to cook for the remaining time.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Meanwhile, zest and halve the lemon. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once cooked, transfer the toasted crumbs to a small bowl, then set your pangrattato aside.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and half the chopped tarragon. Fry for 30 secs.

Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Meanwhile, chop the tomato into 1cm chunks.

Squeeze half the lemon juice into a medium bowl. Add olive oil and honey (see pantry for both amounts), then season with salt and pepper. Stir the tomato chunks through the dressing and set aside.

Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

Stir the cooked pasta, broccoli, flaked salmon, remaining tarragon and grated hard Italian style cheese into the sauce. 

Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed.