Filter
Reset
Sort ByRelevance
Rnajm
Creamy spaghettini with salmon and pesto
Creamy spaghettini with wild pink salmon, garden peas and pesto rosso.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
270 minMain dishcoriander seeds, white peppercorns, garlic, coarse sea salt, fresh coriander, lean rib / beef, coconut milk, pumpkin, Red pepper, Thai fish sauce,Thai beef curry
-
30 minMain dishpotatoes, skinny bacon patties, mustard, stew vegetables, green beans, milk,root-green beans stew
-
25 minMain dishunpolished rice, String Beans, chicken tenderloins, La Chinata smoked paprika, traditional olive oil, tomatoes, dried oregano,brown rice with grilled chicken tenderloins
-
15 minMain dishbaby potatoes, medium sized egg, Red onion, fresh green asparagus, fine frozen garden peas, tuna and dressing for the salad: sundried tomatoes, fresh basil,potato tuna salad with asparagus
Nutrition
745Calories
Sodium18% DV420mg
Fat51% DV33g
Protein78% DV39g
Carbs23% DV70g
Fiber32% DV8g
Loved it