Mezzelune with dried tomato and salmon

Name: mezzelune with dried tomato and salmon
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 zucchini; 1 el traditional olive oil; 2 el pesto arrabbiata; 200 ml cooking cream; little pot semi sundried tomatoes jar of 295 ml; 250 g chilled mezzelune ricotta spinach pasta; 250 g wokzal strips of pepper and salt

Stuffed pasta of ricotta and spinach with sauce of dried tomatoes and salmon.

Ingredients

2 zucchini
1 el traditional olive oil
2 el pesto arrabbiata
200 ml cooking cream

Little pot semi sundried tomatoes jar of 295 ml
250 g chilled mezzelune ricotta spinach pasta
250 g wokzal strips of pepper and salt

Directions

Scrape the courgettes into slices. Heat the oil in a frying pan and fry the zucchini and pesto for 5 min. On medium heat.
Add the cooking cream and tomatoes and simmer for 3 minutes. Stir occasionally.
In the meantime, cook the pasta al dente according to the instructions on the package.
Carefully sprinkle the salmon through the zucchini-tomato sauce and leave to cook for 3 minutes. Serve the pasta with the sauce.