Creamy penne with salmon and broccoli

Cook the penne in a pan with plenty of boiling water and a little salt in 12 minutes until al dente. In the meantime cut the broccoli florets from the stalk. Add the broccoli florets to the pasta after 8 minutes and boil for 4 minutes.

Cut the spring onions into 3 cm pieces. Remove the skin from the salmon and cut the salmon into cubes. Heat the butter in the frying pan and place the salmon and spring onions. Sprinkle with salt and freshly ground pepper. Pour in the cream and a ladle of pasta cooker water and let the salmon simmer slowly in 6 minutes.

Let the pasta and broccoli florets drain in a colander and scoop them through the salmon. Warm the dish while you're still trying to catch it. Serve in deep plates and scrape some Parmesan cheese on top.