![\"bellaverde\"](\"http:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/11\/bellaverde.gif\" "\\"bellaverde\\"")
\nPreparation Time: 5 mins
\nCooking Time: 15 \u2013 20 mins
\nServings: 4<\/p>\n
\nPreparation Time: 5 mins
\nCooking Time: 15 \u2013 20 mins
\nServings: 4<\/p>\n
Ingredients<\/strong> Method<\/strong> 2.\u00a0\u00a0 Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.<\/p>\n 3.\u00a0\u00a0 Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml\/3tbsp.<\/p>\n 4.\u00a0\u00a0 Meanwhile, wash and prepare the bellaverde by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and bellaverde and saut\u00e9 for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the bellaverde is tender.<\/p>\n 5.\u00a0\u00a0 Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.<\/p>\n","protected":false},"excerpt":{"rendered":" Preparation Time: 5 mins Cooking Time: 15 \u2013 20 mins Servings: 4 Ingredients 200g Bellaverde broccoli 350g\/12oz tagliatelle 225g\/8oz skinless<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[6],"tags":[],"class_list":["post-5565","post","type-post","status-publish","format-standard","hentry","category-bristol-news"],"yoast_head":"\n
\n200g Bellaverde broccoli
\n350g\/12oz tagliatelle
\n225g\/8oz skinless and boneless salmon fillets
\n150ml\/1\/4pt dry white wine or stock
\n25g\/1oz butter
\n4 spring onions, finely sliced
\n300ml\/1\/2pt single cream
\nChopped fresh dill to garnish if likedsalt and freshly ground black pepper<\/p>\n
\n1.\u00a0\u00a0 \u00a0Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or \u2018al dente\u2019. Drain in a colander.<\/p>\n