Tagliatelle with smoked salmon and marjoram
8.9 oz Barilla Tagliatelle
5 oz smoked salmon
2 orange bell peppers
1 spring onion
3.5 oz fresh cream
extra virgin olive oil
salt and black pepper to taste
Wash and slice the spring onions into rounds
Cut the salmon into squares.
Wash and dice the bell peppers.
Heat a large frying pan and add a little extra virgin olive oil.
Sauté the spring onion.
Add the orange bell peppers, then the salmon and a pinch of salt.
After few seconds, add the fresh cream and some marjoram leaves.
Grate the lemon zest.
Season with salt and black pepper and set aside.
Boil the Tagliatelle, drain when al dente and keep a couple of tablespoons of the cooking water. Add the cooking water it in the frying pan with the salmon sauce and toss.