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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