How do you turn this:
I don’t know about you, but I loved Ready Steady Cook. When I was a student, it was one of my favourite daytime TV shows (well, after Neighbours, Friends, and probably Buffy). It’s a great concept, learning how to cook something on the spur of the moment with limited core ingredients. In this case, I picked up some tagliatelle, roast salmon flakes, courgettes, creme fraiche and basil. It is relatively easy to be creative with pasta using few ingredients, and you still end up with a filling meal full of flavour: salmon tagliatelle with grilled courgettes and a light but creamy creme fraiche sauce
This salmon tagliatelle was another post gym meal that took barely any time at all. I chose roast salmon because it all the smoked salmon on offer was sold out, but it is also delicious with smoked salmon. Grilled asparagus instead of courgette is also a great variation. If you want to be less virtuous, add a tablespoon or so of cream at the end.
This recipe serves 2, but if you want a bit more then cook some more tagliatelle and increase the amounts slightly.
1. Cook the pasta in salted boiling water according to the instructions on the packet. It should take around 9 minutes.
2.Meanwhile, put a grill pan on a high heat. Drizzle some olive oil onto a large plate and sprinkle over some salt and pepper. Toss the courgette in the oil until it is covered. This is a good way of seasoning vegetables before you grill them to make sure you don't use too much oil but to make sure they are still full of flavour.
3. Grill the courgettes on both sides until grill marks appear and they are tender. Set to one side on some kitchen towel and cover to keep warm.
4. By now the pasta should be about cooked. When it is ready, drain but keep back some of the water you cooked it in. Put the pasta back into the saucepan with this water and a drizzle of olive oil.
5. Put a frying pan on a medium heat and flake in the salmon. Add the garlic clove and fry for a couple of minutes. If you are using smoked salmon, you should add it at the last stage about a minute or so before you are ready to serve it.
6. Add the pasta, creme fraiche and basil. Stir for a couple of minutes until hot. Season with salt and black pepper and add a bit of cream if you want to make it a bit richer.
7. Spoon the pasta into bowls and top with the courgette strips. Grate over some parmesan and sprinkle some small basil leaves on the top.