Tagliatelle with Smoked Salmon and Cherry Tomatoes
Try this Tagliatelle with Smoked Salmon and Cherry Tomatoes recipe, or contribute your own.
Try this Tagliatelle with Smoked Salmon and Cherry Tomatoes recipe, or contribute your own.
- 2 tbsp butter
- 1 tsp kosher salt
- 1 1/4 cups heavy cream
- 1/2 cup dry white wine
- freshly ground pepper
- 1 small onion (finely diced)
- 3 cups broth (warmed)
- 1 tbsp fresh dill or 1 tsp dried (plus additional for ga
- 1 lb dried tagliatelle (or fettuccine broken in half)
- 2 cups cherry or grape tomatoes (halved)
- 4 oz smoked salmon (sliced and cut into bite-sized pie
- Carbohydrate 1.27541906398539 g
- Cholesterol 66.1984375714566 mg
- Fat 19.5152550199995 g
- Fiber 0.017390625 g
- Protein 0.834971563501579 g
- Saturated Fat 12.2095856374761 g
- Serving Size 1 1 - 6 serving (194g)
- Sodium 357.700025035839 mg
- Sugar 1.25802843898539 g
- Trans Fat 1.11241250107681 g
- Calories 185 calories
Step-by-step
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
- Add broth, cream, salt and herbs to the pot and stir to combine.
- Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged. ?
- Add the halved cherry tomatoes in a single layer--do not stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Gently stir the pasta, breaking up any clumps.
- Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.
Traditional pasta carbonara relies on cured pork and hard cheese, whereas this seafood variation swaps heaviness for brightness. Pressure cooking pasta requires precise fluid ratios and careful loading techniques to avoid uneven texture.
Preventing Starch Clumps
Dry pasta dropped into a pressure vessel tends to fuse together instantly. Fanning the strands across the warm liquid prevents them from matting into a solid block. Submerge every piece entirely before sealing the lid. Stir the contents immediately after pressure release to separate any lingering clusters.Protecting Delicate Fish
Smoked salmon toughens and loses its silky texture if subjected to high heat. Fold the sliced fish into the hot pasta off the heat source residual warmth gently softens the protein without rendering the fat. Add fresh dill at this exact moment to preserve volatile aromatics.Managing Tomato Moisture
Cherry tomatoes release significant water content during cooking. Layer the halved tomatoes directly on top of the liquid ingredients without stirring. This positioning keeps the fruit intact while the pasta absorbs the flavored broth below.
