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Creamy spaghettini with salmon and pesto
 
 
4 ServingsPTM20 min

Creamy spaghettini with salmon and pesto


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

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Directions

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


Nutrition

745Calories
Sodium18% DV420mg
Fat51% DV33g
Protein78% DV39g
Carbs23% DV70g
Fiber32% DV8g

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