Filter
Reset
Sort ByRelevance
LindsayOlives
Papardelle with artichoke and warm smoked salmon
Place this pasta dish with fresh pappardelle, salmon, artichoke hearts and cress on the table in 15 minutes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a generous pot of water to the boil. Wash the zucchini and cut into slices of ½ inch wide.
-
Let the artichoke hearts drain (keep the moisture) and cut into quarters. Brush the zucchini and artichoke with the oil.
-
Heat the grill pan and grill the vegetables in parts, each serving for about 5 minutes. Turn halfway.
-
Meanwhile, add the pasta to the pan of boiling water and cook the pasta in 4 minutes until al dente.
-
Meanwhile, squeeze out the lime. Mix the lime juice with the crème fraîche, horseradish and 2 tbsp of the artichoke fluid. Season with pepper and salt.
-
Drain the pappardelle and add the vegetables and crème fraîche sauce. Cover well.
-
Divide the pappardelle over the plates and spread the salmon over the pasta. Garnish with the cress.
Blogs that might be interesting
-
30 minMain dishextra virgin olive oil, ground cumin, paprika, lean pork strips, tomato, head of iceberg lettuce, multigrain tortilla wrap, creme fraiche,wraps with iceberg lettuce -
65 minMain dishonion, garlic, vine tomatoes, zucchini, lemon, olive oil, dried Provençal herbs, salt and freshly ground pepper, fresh basil, cook's cream, dry white vermouth, scholfilets, wholemeal flour, chili powder,fried plaice fillet with courgetteratatouille and basil cream -
35 minMain dishzucchini, Aunt fanny pizza dough with a jar of sauce, smoked breakfast bacon, oregano, olive oil,pizza with zucchini and bacon -
20 minMain dishbutter, potatoes, broccoli florets, beef bratwurst, ketjapmarinade, Piccalilly, walnuts,broccoli stew with beef bratwurst
Nutrition
860Calories
Sodium0% DV1.080mg
Fat52% DV34g
Protein80% DV40g
Carbs31% DV94g
Fiber36% DV9g
Loved it