Smoked Salmon Tagliatelle

Grease two 1/3-cup capacity bowls with butter, then reserve

In a medium saucepan, boil 4 cups of water (960ml) with 1 teaspoon of salt at high heat

Add the two types of tagliatelle and cook until al dente (approximately 3 minutes)

Drain

Divide the pasta into two portions and distribute between the prepared bowls

Unmold onto two plates

Divide the smoked salmon and tomato into two portions

Place them around the pasta

Cover carefully with plastic wrap and refrigerate

Prepare the sauce: in a small saucepan, combine all ingredients

Stir and cook over low heat until the cheese melts (approximately 4 minutes)

Transfer to a small bowl, let cool, cover with plastic wrap, and store in the refrigerator

When serving, spread the gorgonzola sauce over the tagliatelle

Garnish with fresh dill sprigs

Calorie count: 321 per serving