Tagliolini with Salmon and Peas

Name: Tagliolini with Salmon and Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Egg Tagliolini pasta 8.8 oz; Peas 1 ½ cup; Salmon steaks 12.3 oz; Fresh scallion 2.1 oz; Extra virgin olive oil 5 ½ tbsp; Fine salt ½ tsp; Black pepper ¼ tsp

it fr es

618

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 618
Carbohydrates g 54.4
of which sugars g 4.1
Protein g 27.3
Fats g 32.4
of which saturated fat g 6.07
Fiber g 7.1
Cholesterol mg 89
Sodium mg 546

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Tagliolini al salmone e piselli is like a little taste of Northern Italy, especially in spring. Not your typical pasta. Really, it’s all about balancing those tender peas with crispy salmon. Seriously good combo. And the sauce? The rough, porous tagliolini grabs every drop, making you taste land and sea in each bite. Kids love it—no question. The creamy sauce, bright peas, and delicious salmon bits just hit the spot.

Some call it pasta al salmone e piselli, with some really good variations. Near the coast, you might find tagliolini al salmone affumicato (smoked salmon) instead of fresh. And, a little cream makes it super moist. And listen, the sauce? It’s thick enough to cling—just right. That’s the secret of a great ricetta tagliolini salmone e piselli. Using those “ruvidi e porosi” tagliolini really makes a difference: they soak it all up and blend those delicate flavors beautifully.

Don’t rush this dish. Pretty simple. Savor it with some crusty bread on the side to scoop up every last bit. For real, whether you’re new to Italian cuisine or just looking for something special, tagliolini panna e salmone offers a golden, spring-inspired meal that’s both homey and kinda fancy. Plus, it’s perfect for sharing with family or friends. You know, creating memories around the table.

And here's the thing: next time you crave an Italian treat, remember this pasta dish. It really really captures the heart of spring in Northern Italy.

INGREDIENTS: Egg Tagliolini pasta 8.8 oz (250 g); Peas 1 ½ cup (200 g); Salmon steaks 12.3 oz (350 g); Fresh scallion 2.1 oz (60 g); Extra virgin olive oil 5 ½ tbsp (80 g); Fine salt ½ tsp (3 g); Black pepper ¼ tsp (1 g)

Preparation

How to prepare Tagliolini with Salmon and Peas

To prepare the tagliolini with salmon and peas, start by cleaning and finely chopping the spring onions 1, place them in a non-stick pan with about 4 tablespoons of extra virgin olive oil and let them soften over low heat 2. At this point, add the peas 3,

stir 4, pour in a ladle of boiling water 5 and let them cook until they are cooked but still green and crunchy: about 10-15 minutes will suffice 6; then adjust with salt and pepper.

Meanwhile, focus on preparing the salmon. By running your fingertip over the salmon fillet, check for any remaining bones and remove them with kitchen tweezers if necessary 7. Using a flexible and sharp knife, remove the skin from the fish 8 and cut it first into strips and then into cubes about 1/2 inch 9.

Pour the remaining 1 1/2 tablespoons of oil into a pan, let it heat slightly, then add the diced salmon 10, browning it for about 5 minutes until a golden crust forms 11. Cook the pasta al dente in plenty of boiling salted water, salted to taste 12.

Then drain it, reserving the cooking water 13 and add it to the pan with the peas 14, adding a ladle of the pasta cooking water 15.

Finally, add the diced salmon 16 and stir to mix the ingredients well 17. Turn off the heat and season with black pepper to taste; serve the tagliolini with salmon and peas still hot 18.

Storage

Consume the tagliolini with salmon and peas immediately after preparation, or alternatively, you can store them in the refrigerator in an airtight container for up to 1 day. Freezing is not recommended.