James Martin's tagliatelle with salmon recipe

• 300 g (10.6oz) Dried tagliatelle
• 360 g (12.7oz) Tinned red salmon, drained - sauce
• 25 g (0.9oz) Unsalted butter - sauce
• 150 g (5.3oz) fresh peas (frozen if not available) - sauce
• 100 g (3.5oz) Washed spinach leaves - sauce
• 200 g (7.1oz) Low fat creme fraiche - sauce
• 10 g (0.4oz) Chopped flat leaf parsley - sauce
• 25 g (0.9oz) Grated fresh Parmesan - sauce
• 1 Drizzle of olive oil to serve (optional)

1. Place a pan of salted water on the stove, bring to the boil and cook the pasta according to packet instructions.
2. Melt the butter in a large saute pan over a medium heat.
3. Add the peas and John West Salmon and cook for 1 minute.
4. Add the spinach to the pan and allow to cook slowly for 1-2 minutes.
5. Drain the cooked pasta and add to the salmon sauce along with the creme fraiche, gently warm, but do not allow to boil.
6. Season to taste.
7. Remove from the heat, place into serving bowl(s) and sprinkle with the parsley and Parmesan cheese.
8. Serve with a drizzle of olive oil (optional).

tagliatelle, red salmon, fresh peas, flat leaf parsley, drizzle of olive oil

Taken from www.lovefood.com/guide/recipes/11144/james-martins-tagliatelle-with-salmon (may not work)