Atlantic Salmon & pea tagliatelle
3 Donegal Catch Salmon Fillets
For the pasta
350 grams tagliatelle
200 grams Frozen Green Isle Garden Peas
100 grams creme fraiche
50 grams parmesan
Zest of 1 lemon
Small bunch mint, leaves picked
Salt and pepper
- Cook the Donegal Catch Salmon Fillets according to the packet instructions. Once cooked, remove the skin.
- Cook the pasta according to the packet instructions, in a large saucepan, adding the peas 3 minutes before the end of the cooking time and then drain.
- Put the pasta and peas back into the saucepan along with a ladleful of the pasta cooking water. Add the creme fraiche, parmesan, lemon zest and half of the mint. Season well with salt and pepper and stir well to combine. Flake the cooked salmon into the pasta and stir again, cooking to heat everything through.
- Serve the pasta immediately sprinkled with the rest of the mint.