Always refer to the product label for the most accurate ingredient and allergen information.
Baby Plum Tomatoes
Vegetable Stock Paste(ContainsCelery)
Sea Bass Fillets(ContainsFish)
Fresh Tagliatelle(ContainsEgg, Gluten)
Olive Oil for the Dressing
Water for the Sauce
a) Bring a medium saucepan of water to the boil with 0.5 tsp of salt for the pasta. b) Turn your grill on to high. c) Halve the baby plum tomatoes. d) Zest and halve the lemon, squeeze the lemon juice into a medium bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together, set aside.e) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, add the halved tomatoes and cook, stirring frequently until softened, 2-3 mins.
a) Once the tomatoes have softened, add the creme fraiche, tarragon, vegetable stock paste and water (see ingredients for amount) to the pan. b) Bring to the boil, turn the heat down and simmer until thickened, 3-4 mins. c) Once thickened, remove the pan from the heat.
a) Meanwhile, pop the sea bass onto a baking tray lined with foil, skin-side up, drizzle on oil and season with salt. b) Grill on the top shelf of your oven until cooked through and the skin is crispy, 5-6 mins
a) When the water is boiling, add the pasta and simmer until tender, 3-4 mins. b) Drain in a colander and pop into the pan with the creamy sauce. Season the sauce to taste with salt and pepper.
a) Add the pea shoots to the bowl with the dressing and toss to coat. b) Add a splash of water to your sauce if it needs loosening up, then share the pasta between your bowls. c) Top with the sea bass and serve the pea shoot salad alongside. Enjoy!