FEBRUARY 2018 | Wai Lin Coultas
THIS IS FOR those who love the gutsy flavours of lasagna al forno and the heartiness of fettucine generously sauced with a divinely slow cooked lamb ragu but shy away from both, along with spaghetti aglio e olio or a vongole, during the warmer months of the year.
This tagliatelle tossed in cold lemony and peppery roasted garlic and herb sauce promises a summery lightness of bold, lip smacking scrumptiousness.
150 g smoked salmon, thinly sliced
2½ cups frozen peas, blanched in boiling water and cooled
150 g dried tagliatelle
1½ l boiling water
2 tbsp + 1 tsp iodised salt
For the sauce
1 bulb garlic
1½ tbsp canola oil
1 handful of fresh basil leaves
1 handful of flat leaf parsley leaves
handful of chives, dill
& thyme leaves
1 ⁄ tsp lemon pepper
3 tbsp light sour cream
1 tbsp mayonnaise
To make the sauce, pre-heat oven on roast function to 200C while peeling off the garlic bulb’s outer papery layers; slicing 3 mm o its top to expose the cloves.
On aluminum foil, drizzle oil all over bulb before completely wrapping it with the foil.
Roast wrapped bulb for 40 minutes till the cloves feel soft; setting aside to cool.
Into a processor, add squeezed out cooled garlic cloves, herbs, lemon pepper, sour cream and mayonnaise; blending to a fine paste before seasoning with salt.
Over a medium flame, cook the tagliatelle until al dente in a pot of boiling water dissolved with 2 tbsp salt; drain.
Return drained pasta to the pot off the flame; stirring sauce through before mixing in salmon and peas.
Photo | Mike Moores