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Creamy spaghettini with salmon and pesto
Creamy spaghettini with wild pink salmon, garden peas and pesto rosso.
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Ingredients
Directions
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Cook the spaghetti according to the instructions on the package.
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Meanwhile, let the salmon drain and remove the skin and the bones. Divide the fish into pieces.
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Chop the onion. Cut the zucchini into half slices.
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Heat the oil in a frying pan and fry the onion for 1 min. Add the zucchini and cook for 3 minutes.
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Add the pesto, crème fraîche and the water. Stir smooth and bring to a boil.
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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.
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Drain the spaghetti and scoop through the sauce. Divide the spaghetti over deep plates.
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Nutrition
745Calories
Sodium18% DV420mg
Fat51% DV33g
Protein78% DV39g
Carbs23% DV70g
Fiber32% DV8g
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