Tagliatelle
Salade de Tagliatelle au saumon fumé et à l'aneth
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400g Panzani Tagliatelle
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1 tablespoon of oil
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1 tablespoon sweet mustard
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1 tablespoon honey
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400g of smoked salmon
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Fresh dill
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Pepper
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1. Cook pasta in boiling water until "al dente."
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2. Meanwhile, chop the dill.
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3. Make a sauce using the oil, the mustard, the honey, the pepper, and the dill.
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4. Drain pasta, rinse with cold water and bring it to room temperature.
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5. Mix the dressing with the pasta and dress it.
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6. Garnish with salmon and serve.
