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
-
55 minMain dishBroccoli, potato slices, medium sized egg, full French cottage cheese, garlic, grated mature cheese, oak leaf lettuce melange, salad dressing garlic,broccoli potato pie
-
20 minMain dishbreakfast bacon, lean pork sausage, sage, olive oil,bratwurst skewers with sage
-
25 minMain dishsunflower oil, chicken fillet in cubes, Indian curry paste, chicken bouillon, garden peas, fresh spinach, flat bread with garlic and coriander, full yogurt,indian chicken soup with naan bread
-
25 minMain dishradishes, Red wine vinegar, garlic, dried chili pepper, potatoes with skin, pork tenderloin, mature cheese, pine nuts, olive oil, liquid baking product,pork tenderloin with stewed radishes and potatoes
Nutrition
860Calories
Sodium0% DV1.080mg
Fat52% DV34g
Protein80% DV40g
Carbs31% DV94g
Fiber36% DV9g
Loved it