Salmon With Creamy Tarragon Bucatini

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your salmon fillet[s], season with a generous pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Add your bucatini to a pot of boiled water, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once done, drain the bucatini (save the pot!), reserving a cup of starchy pasta water

Wash your salad, then pat dry with kitchen paper

Dissolve your parsley & tarragon pesto, roasted garlic paste and vegetable stock mix in 50ml [60ml] [80ml] reserved starchy pasta water – this your tarragon stock

Return the reserved pot to a medium heat

Once hot, add your peas to the pot with the drained bucatini and tarragon stock and cook for 1-2 min or until the sauce has reduced slightly

Once the sauce has reduced, add your soft cheese and half your grated Italian hard cheese (save some for garnish!)

Stir it all together and cook for 1 min further or until warmed through – this is your creamy tarragon bucatini