Salmon and Creamy Pesto Tagliatelle
with Garlic Baguettes
Allergens:
Fish
•Milk
•Cereals containing gluten
•Egg
•Wheat
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total25 minutes
Active 5 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Handcrafted Garlic Bread**
200 grams
Salmon Fillets**
(Contains: Fish)
150 grams
Creme Fraiche**
(Contains: Milk)
10 grams
Vegetable Stock Paste
200 grams
Fresh Tagliatelle**
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)
32 grams
Fresh Pesto
(Contains: Milk)
40 grams
Baby Spinach**
40 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
Not included in your delivery
250 milliliter(s)
Water
Nutritional information
Energy (kJ)3278 kJ
Energy (kcal)784 kcal
Fat53.9 g
of which saturates23.2 g
Carbohydrate38.7 g
of which sugars3.9 g
Dietary Fibre2.4 g
Protein36.4 g
Cholesterol80 mg
Salt2.1 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Baking Tray
•Large Saucepan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Place the garlic baguettes onto one side of a large, lined baking tray.
- Lay the salmon fillets, skin-side down, onto the other side of the baking tray. Season with salt and pepper.
- When the oven is hot, roast the salmon and garlic baguettes on the top shelf until the salmon is cooked through and the baguettes are golden brown and piping hot, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
2
- Meanwhile, add the creme fraiche, vegetable stock paste and water for the sauce (see pantry) to a large saucepan.
- Heat on high and bring to a boil, then reduce the heat and simmer.
- When simmering, stir in the fresh tagliatelle and simmer until the sauce has thickened and the pasta is cooked, 5-6 mins.
- Once cooked, stir the pesto, spinach and half the cheese into the sauce until the spinach is piping hot, 1 min.
3
- Stir in a knob of butter (if you'd like). Season with salt and pepper.
- Add a splash of water if it's a little too thick.
- When everything's ready, share the pasta between your bowls. Top with the salmon fillets. Sprinkle over the remaining cheese.
- Serve the garlic bread alongside.
Enjoy!
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