- 400 gram tagliatelle
- 250 ml double cream
- 300 gram fresh spinach
- 1 salmon fillet
- 1 onion
- 2 cloves of garlic
- 10 cherry tomatoes
- small handful of roasted pine nuts
- olive oil
- salt and pepper to taste
Kitchen equipment needed
- Chef’s knife + cutting board
- large (wok) pan
- salad spinner
Preparation — 10 minutes
RINSE the fresh spinach and cherry tomatoes using running water. We like to remove the spinach stems, but you don’t have to. FINELY dice the onion and chop the cloves of garlic. Click here to see how you can dice onions like a pro! CUT 10 cherry tomatoes in thin slices, put aside. SLICE the salmon fillet into bite-sized chunks or strips.
Cooking the salmon and spinach tagliatelle — 15 minutes
ADD olive oil to the large (wok) pan, let it heat up for a bit then add in the chopped garlic and diced onions. Sauté for about 2 to 3 minutes on medium-high heat, or until glazed. ADD the chunks (or strips) of salmon, cook for another 2 minutes. Meanwhile, carefully turn the salmon now and then.
COOK tagliatelle according to package. We’ve bought fresh tagliatelle, so that only took 5 minutes for us. This process might take longer if you’re using dried pasta.
ADD in a large handful of spinach leaves, wait for it to shrink in size, then add another handful. Repeat until all of the spinach has been added. POUR the double cream (cooking cream) into the pan along with a lot of salt and pepper. This is because the salmon and spinach are very soft in taste, so we need to spice things up a bit. LASTLY, add in sliced cherry tomatoes and all of the cooked tagliatelle pasta. MIX together, taste and season with more salt and pepper if needed.
Serve by dividing roasted pine nuts over the dish. By the way, if you are into spicy food (like Marco is), add some sriracha sauce over the pasta! So good. Enjoy your meal!