Creamy spaghettini with salmon and pesto

Name: creamy spaghettini with salmon and pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 418 g wild pink salmon in a tin; 1 onion; 1 zucchini; 2 el traditional olive oil; 2 el pesto rosso; 200 g creme fraiche; 100 ml tap water; 300 g fine frozen garden peas

Creamy spaghettini with wild pink salmon, garden peas and pesto rosso.

Ingredients

Directions

Cook the spaghetti according to the instructions on the package.
Meanwhile, let the salmon drain and remove the skin and the bones. Divide the fish into pieces.
Chop the onion. Cut the zucchini into half slices.
Heat the oil in a frying pan and fry the onion for 1 min. Add the zucchini and cook for 3 minutes.
Add the pesto, crème fraîche and the water. Stir smooth and bring to a boil.
Turn down the heat and scoop the salmon and the frozen peas. Heat for 5-6 minutes on low heat until the peas are al dente.
Drain the spaghetti and scoop through the sauce. Divide the spaghetti over deep plates.