Tagliatelle with pea cream and smoked salmon

Name: Tagliatelle with pea cream and smoked salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar spring onions (150-200 g); 20 g Butter or margarine; 1 (approx. 15 g) heaped tbsp. flour; 3/8 l clear soup; 350 g Tagliatelle (narrow ribbon noodles); 7-10 Tbsp Salt; 1 package (150 g) Smoked salmon in slices; 1 Pot of tarragon; 300 g frozen peas; 200 g Cream cheese, 17 % fat absolute; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar spring onions (150-200 g)
20 g Butter or margarine
1 (approx. 15 g) heaped tbsp. flour
3/8 l clear soup
350 g Tagliatelle (narrow ribbon noodles)
7-10 Tbsp Salt
1 package (150 g) Smoked salmon in slices
1 Pot of tarragon
300 g frozen peas
200 g Cream cheese, 17 % fat absolute
7-10 Tbsp Pepper

Directions

1
Clean and wash spring onions and cut into fine rings. Heat the fat in a pot and fry the white spring onion rings in it. Dust with flour and sauté briefly while stirring. Pour in the stock while stirring, bring to the boil and simmer for about 3 minutes
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Cut salmon into strips. Wash tarragon, shake dry and chop except for something to garnish. Add the frozen peas and the remaining spring onions to the sauce and cook for about 3 minutes.
3
First stir the cream cheese into the sauce, then add salmon and tarragon and heat briefly. Season to taste with salt and pepper. Drain the pasta on a sieve, mix with the sauce and divide into 4 deep plates. Sprinkle with remaining spring onions and garnish with tarragon