Pronto Pasta with Canned Pink Salmon
Canned salmon combined with mascarpone and tagliatelle to form the base for this dish.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Canned | Main | Uncooked | Less than 30 minutes |
Ingredients
- 300g dried tagliatelle
- 250g tub Sainsbury’s Be Good to Yourself 25% less fat mascarpone
- grated zest and juice of 1 lemon
- ½ x 50g pack fresh curly parsley, finely chopped
- 180g can Sainsbury’s skinless & boneless wild Canadian Pacific pink salmon, drained and flaked
- salt and freshly ground black pepper
To serve:
- 100g peas, cooked
- 4 slices of lemon
Method
Cook the tagliatelle in a large saucepan of boiling water following pack instructions. Drain well.
Meanwhile, spoon the mascarpone into a separate pan. Stir in the lemon zest, a little of the juice and most of the parsley, then warm through over a low heat. Add the cooked tagliatelle and toss gently to coat.
Gently stir in the pink salmon, taking care that the flakes don’t break up too much. Cover the pan with a lid and heat through over a low heat for 1–2 minutes. Season to taste, adding more of the lemon juice as required, then stir in the cooked peas.
Serve straight away in bowls, garnished with the remaining parsley and the lemon slices.
