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European Recipes

Tagliatelle with Basa & Peas

Tagliatelle with Basa & Peas

with hollandaise sauce

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Tags:

Super Quick

•Quick Prep

•Protein Rich

•Calorie Smart

Allergens:

Mustard

•Egg

•Milk

•Cereals containing gluten

•Wheat

•Fish

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Hollandaise Sauce

(Contains: Mustard, Egg, Milk)

250 grams

Fresh Tagliatelle

(Contains: Egg, Cereals containing gluten, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)

240 grams

Basa

(Contains: Fish)

120 grams

Peas

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Crispy Onions

(Contains: Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

Nutrition Values

Energy (kJ)2652 kJ

Energy (kcal)634 kcal

Fat17.5 g

of which saturates7.1 g

Carbohydrate78.4 g

of which sugars5.4 g

Dietary Fiber4.2 g

Protein39.5 g

Salt0.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking Steps

1

Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.

Place a pan over medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper and season with salt and pepper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

2

When boiling, add the tagliatelle and peas to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pot, off the heat.

3

Add a knob of butter, black pepper and hollandaise sauce into the peas and tagliatelle. Add a splash of water if required. Season to taste with salt, pepper and sugar.

4

Divide the pasta between plates, Serve the fish alongside with crispy onion scattered over.

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