The CookingBites recipe challenge: pasta

Had a small amount of salmon left over in the freezer, a big fat avocado and a few dregs of wine, so this is what happened:
Tagliatelle with Fresh Salmon, Avocado and Dill
The pasta I used here was local, artisan tagliatelle, so expensive. Other days, I'd use Di Cecco or a local brand called "Eduardo". I've always thought it's a shame that avocado doesn't respond well to cooking. However, when it's just warm, on top of a salmon pasta, it works.
If you don't want to use the wine, that's fine. Just use pasta water.
Tagliatelle with salmon, avocado & dill.jpg
 
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