Salmon and Pea Tagliatelle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I just read that cooking peas a bit longer than you think is right will bring out the sugar, and I'll try it on this recipe instead of the salted water/cold bath treatment. The addition of the yogurt adds a richness that I think is better than pesto alone. From . Ingredients:
1 pound whole wheat pasta |
1 pound salmon fillet, skinned |
1 tablespoon olive oil |
1 cup vegetable stock |
4 tablespoon pesto |
1/2 pound peas (fresh or frozen) |
1/2 cup plain yogurt |
3 tablespoons fresh parsley, chopped |
Directions:
1. Bring a pot of salty water to boil. Cook the pasta until al dente.
2. Meanwhile, in a second skillet or small pot, bring the stock to a boil and add the peas. Cook until the peas are tender, longer if fresh. Stir in the pesto and season with salt and pepper.
3. In the meantime, heat a large skillet over medium-high heat. Add the olive oil, then cook the salmon skin-side up until 3/4 cooked through. Flip and finish cooking. The skin should remove easily from the fish. Discard the skin and flake the salmon gently.
4. Drain the pasta and return to its cooking pot. Add the yogurt along with the pea and pesto mixture and the chopped parsley. Toss well to combine, then stir in the salmon chunks. Divide into bowls and serve immediately with fresh black pepper.
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