Salmon, Shallot and Asparagus Pasta
This Salmon, Shallot and Asparagus Pasta is really easy, tastes amazing and is guaranteed to liven up your mid-week menu! Perfect for family mealtimes!
Ingredients
- 1 kilo side of salmon, pin boned and skinned
- 25g olive oil
- salt and pepper
- 2 shallots peeled and halved
- 200g asparagus, chopped into 2 cms pieces
- 1 small bunch parsley, chopped
- 1 lemon
- 50g grated Parmesan
For the pasta:
- 500g 00 flour
- 500g semolina flour
- 7 eggs
Method
Mix the pasta ingredients together to form a smooth ball, wrap in cling film and chill for 30 minutes.
Place a frying pan over a medium heat and add oil. When the oil is hot add the shallots and salmon, season and cook for 4 minutes.
Turn, and continue cooking for a minute, then remove the pan from the heat and allow to continue cooking in the residual heat.
Meanwhile, bring a large pan of salted water to the boil. Run the pasta through a pasta machine several times until it is very thin and cut into tagliatelle.
Add the pasta and the asparagus to the boiling water for 45 seconds to a minute. Drain, reserving some of the water and place back in the pan.
Mix well then add the salmon, shallots and parsley and stir. Season, squeeze over lemon and serve with grated parmesan and an extra drizzle of olive oil.
Ingredients
- 1 kilo side of salmon, pin boned and skinned
- 25g olive oil
- salt and pepper
- 2 shallots peeled and halved
- 200g asparagus, chopped into 2 cms pieces
- 1 small bunch parsley, chopped
- 1 lemon
- 50g grated Parmesan
For the pasta:
- 500g 00 flour
- 500g semolina flour
- 7 eggs
Method
Mix the pasta ingredients together to form a smooth ball, wrap in cling film and chill for 30 minutes.
Place a frying pan over a medium heat and add oil. When the oil is hot add the shallots and salmon, season and cook for 4 minutes.
Turn, and continue cooking for a minute, then remove the pan from the heat and allow to continue cooking in the residual heat.
Meanwhile, bring a large pan of salted water to the boil. Run the pasta through a pasta machine several times until it is very thin and cut into tagliatelle.
Add the pasta and the asparagus to the boiling water for 45 seconds to a minute. Drain, reserving some of the water and place back in the pan.
Mix well then add the salmon, shallots and parsley and stir. Season, squeeze over lemon and serve with grated parmesan and an extra drizzle of olive oil.
