Asparagus, peas and substantial beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta
- drizzle of olive oil
- 2 salmon fillet, skin eradicated
- 2 slices prosciutto
- 200g asparagus, trimmed and reduce into fast lengths
- 150g pasta (we aged dried egg pasta)
- 175g mixed peas and podded substantial bean (frozen is okay)
- 5 tbsp mascarpone
- zest and juice ½ lemon, the relief reduce into wedges
- tiny bunch tarragon, roughly chopped
- Heat oven to 220C/200C fan/gasoline 7. Rub the oil over the backside of a exquisite roasting tin or baking dish. Season the salmon with dark pepper and pretty salt, then wrap part of prosciutto across the heart of each fillet. Roast for 10 mins, then toss the asparagus into the oily tin and roast for 5 mins more.
- Within the meantime, boil the pasta following pack directions, including the peas and beans 2 mins sooner than the tip of cooking. Once the vegetables and pasta are correct soft, reserve a cup of the cooking water, then drain.
- Preserve shut the salmon from the tin, then add the mascarpone, pasta, 3 tbsp of the cooking water, the lemon zest and juice, and tarragon. Season to taste and toss except the pasta is roofed with creamy sauce. Again with the fish and a lemon wedge.