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Bellaverde & salmon tagliatelle

Bellaverde & salmon tagliatelle

Healthy and counting towards one of your five a day, Bellaverde broccoli is a great addition to your favourite meals and this salmon tagliatelle is no exception

Preparation: 5 mins
Cooking: 20 mins
Serves: 4

What you need:

  • 200g Bellaverde broccoli
  • 350g/12oz tagliatelle
  • 225g/8oz skinless and boneless salmon fillets
  • 150ml/1/4pt dry white wine or stock
  • 25g/1oz butter
  • 4 spring onions, finely sliced
  • 300ml/1/2pt single cream
  • chopped fresh dill to garnish if liked
  • salt and freshly ground black pepper

What you do:

  1. Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.
  2. Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.
  3. Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml/3tbsp.
  4. Meanwhile, wash and prepare the bellaverde® by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and bellaverde® and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the bellaverde® is tender.
  5. Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.

Cook's tip:

Bellaverde broccoli takes just three minutes to cook with nothing being wasted, it can all go into the pan. An 80g serving counts as one of your 5-a-day and contains just 26 kcals.

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Bellaverde Broccoli

Bellaverde Broccoli

If you’re looking for broccoli with a unique, sweet taste which is not only a versatile ingredient but is equally delicious when eaten on its own, then look no further than Bellaverde.

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