Cook the tagliatelle in a large pan of boiling salted water for 8-10 minutes or until just tender ('al dente'). Drain in a colander.
Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine, salt and pepper. Cover, bring to the boil, then simmer for 5-6 minutes or until the salmon is just cooked and flakes easily.
Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml (approx. 3 tablespoons).
Meanwhile, prepare the bellaverde® by trimming the stalks and chopping the remaining into 3cm pieces.
Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 minutes. Add the cream, cover and simmer for 3-4 minutes or until the broccoli is tender.
Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated. Serve sprinkled with a little dill, if liked.
*All information included in this recipe has been provided by Bellaverde® Broccoli.