Tagliatelle with creamy salmon and dill
PersonalPoints™ per serving
With this speedy pasta recipe dinner is always less than 30 minutes away!
120 g, tagliatelle
1 bunch(es), trimmed
¾ cup(s), (180ml)
Hot smoked salmon
160 g, fillet, flaked
1 tbs, chopped, plus extra sprigs to serve
- Cook the pasta in a saucepan of boiling salted water, following packet directions or until al dente. Add the broccolini 3 minutes before the end of the cooking time. Drain. Set broccolini aside.
- Meanwhile, whisk the evaporated milk and cornflour in a medium saucepan over medium heat until smooth. Bring to the boil and cook, stirring, for 1 minute or until the mixture thickens. Stir in the pasta, salmon and dill, and cook until heated through.
- Top the pasta with dill sprigs and serve with broccolini.
SERVING SUGGESTION: Rocket and tomato salad dressed with balsamic vinegar.