James Martin's tagliatelle with salmon recipe

1. 1

   Place a pan of salted water on the stove, bring to the boil and cook the pasta according to packet instructions.

2. 2

   Melt the butter in a large saute pan over a medium heat.

3. 3

   Add the peas and John West Salmon and cook for 1 minute.

4. 4

   Add the spinach to the pan and allow to cook slowly for 1-2 minutes.

5. 5

   Drain the cooked pasta and add to the salmon sauce along with the creme fraiche, gently warm, but do not allow to boil.

6. 6

   Season to taste.

7. 7

   Remove from the heat, place into serving bowl(s) and sprinkle with the parsley and Parmesan cheese.

8. 8

   Serve with a drizzle of olive oil (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.