Smoked salmon, cherry tomato, asparagus tagliatelle

November 13, 2009

An oldie but a goodie. There are so many ways of varying this dish, swapping the asparagus for spinach, or the sour cream for creme fraiche. But it’s quick and easy and always tastes good.

Ingredients (serves 2):

1 tbsp olive oil
6 spring onions, finely chopped
250g cherry tomatoes (1 punnet)
1 bunch asparagus spears, tripped and sliced into 1cm pieces
1 cup sour cream
4 slices smoked salmon, chopped
salt and pepper, to taste
250g tagliatelle (approx.)

Bring a saucepan of water to the boil and cook the tagliatelle. Heat the olive oil in a frypan. Add the spring onions, cherry tomatoes and asparagus and cook over a medium heat for 2-3 minutes. Add the sour cream, salmon and cook for a further 1-2 minutes, until the asparagus is just tender. Season generously with pepper and a little salt.

Drain the pasta and add to the pan with the sauce. Mix through and serve with a crunchy green salad.


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