Creamy Bimi® and salmon pasta
Something quick and easy which the whole family will love, with a crispy garlic crumb topping that can be sprinkled over for those who fancy it.
- Nut free
To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.
Heat a frying pan over a medium heat and add 2 tablespoons of oil. Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry. Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.
Bring a large pan of lightly salted water up to a rolling boil. Add the tagliatelle and cook according to the packet instructions, about 12 minutes. 3 minutes before it’s due to be cooked, drop in the Tenderstem®. Drain well and tip back into the pan.
Stir through the smoked salmon, cream and chives until evenly mixed, warming over a low heat as you do so. Season to taste with salt and pepper and serve in warmed bowls.
Pass the garlic crumbs around separately for people to add themselves.