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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.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Wash the zucchini and cut into slices of ½ inch wide.
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Let the artichoke hearts drain (keep the moisture) and cut into quarters. Brush the zucchini and artichoke with the oil.
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Heat the grill pan and grill the vegetables in parts, each serving for about 5 minutes. Turn halfway.
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Meanwhile, add the pasta to the pan of boiling water and cook the pasta in 4 minutes until al dente.
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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.
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Drain the pappardelle and add the vegetables and crème fraîche sauce. Cover well.
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Divide the pappardelle over the plates and spread the salmon over the pasta. Garnish with the cress.
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Nutrition
860Calories
Sodium0% DV1.080mg
Fat52% DV34g
Protein80% DV40g
Carbs31% DV94g
Fiber36% DV9g
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