Tagliatelle with smoked salmon and peas | Quick dinner
(0)
15 min
Quick
Sezamo
O cină rafinată și cremoasă gata în doar 15 minute: paste tagliatelle al dente îmbinate cu somon afumat aromat, mazăre dulce și o notă proaspătă de lămâie și mărar.
Preparation method
Preparation and boiling
Bring a large pot of water with a generous pinch of salt to a boil. When the water is boiling, add the tagliatelle pasta and cook according to the package instructions until al dente (about 7-9 minutes). In the last 2 minutes of cooking, add the frozen peas to the pot.
Before draining the pasta and peas, reserve half a cup (approx. 100 ml) of the pasta cooking water – this will help create a silky sauce.
Sauce preparation and assembly
In a large, deep skillet, melt the butter over medium heat. Pour in the heavy cream, add the finely grated zest of half a lemon, and 1-2 teaspoons of freshly squeezed lemon juice. Allow the sauce to come to a gentle simmer for 1-2 minutes until it begins to thicken slightly.
Chef's tip
Do not cook the smoked salmon over direct heat: the residual heat from the pasta and sauce is enough to release its delicate flavor without drying it out.
For an even more intense citrus note, use unwaxed (organic) lemons to grate the flavorful zest.
15 min
Under an hour
