WHB #98: Homemade Tagliatelle with Salmon in Pea Mint Sauce


 
Kalyn from Kalyn’s Kitchen, the great mind behind WHB is hosting the 98th round of Weekend Herb Blogging.
After a summer break I am back with mint, the herb which came through our absence at best. I have already written about mint for WHB, I used it for Strawberry Jam, Cucumber-mint ayran and Broad bean & mint mash. This time I flavoured my pasta sauce with mint and served

Homemade Tagliatelle with Salmon in Pea Mint Sauce

Homemade Tagliatelle with Salmon in Pea Mint Sauce 001

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Homemade Tagliatelle with Salmon in Pea Mint Sauce
Categories: Pasta
Yield: 4 Servings

Ingredients

1 medium   Onion, peeled and chopped
5-6 stalks   Mint, leaves corsely chopped
300 grams   Salmon filet, skinned
1 portion   Tagliatelle, precooked
200 grams   Peas, fresh or frozen
1     Lemon, the juice
1/8 liter   White wine
      Salt
      Pepper
      Sugar

Source

  LECKER, Kochen & Genießen, September 2007
  Edited *RK* 08/31/2007 by
  Ulrike Westphal

Directions

1. Rinse and dry salmon filets, remove bones if necessary and cut into cubes.

2. Heat oil in a saucepan and fry onion until soft and transparent. Add salmon and fry for 2 – 3 minutes, carefully turning. Stew mint for a short moment.

3. Add peas to the salmon. Pour in lemon juice and wine. Bring to the boil season with salt, pepper and sugar.

4. Add 6 to 8 tablespoons hot water or stock to the sauce and add the precooked pasta, mix carefully and cook for further 2 minutes.

5. Serve on warm plates.

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4 thoughts on “WHB #98: Homemade Tagliatelle with Salmon in Pea Mint Sauce

  1. Kalyn (Gast)

    What a great sounding recipe. I love the idea of combining salmon, mint, and peas with pasta. Very fun seeing how you made your pasta too. I bet this will be a great memory for the kids, plus it must be delicious too!

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