Ovenfarfalle with salmon and leek

Name: ovenfarfalle with salmon and leek
Cook time: 20 min
Total time: 28 min
Yield: 4
Ingredients: 300 g farfalle bag of 500 g; 900 g frozen leeks à la crème pack a 450 g; 4 frozen wild salmon thawed; 2 rusk; 50 g frozen basil; 1 el traditional olive oil

Pasta dish from the oven with leek, salmon and basil.

Ingredients

Directions

Preheat the oven grill.
Cook the pasta al dente according to the instructions on the package. Drain, but collect a cup of the cooking liquid. Let the leeks in a pan on low heat defrost according to the instructions on the package, stir regularly.
Cut the salmon into pieces. Stir in the pieces of salmon. Mix the leek with salmon and the basil through the farfalle. Optionally add some of the pasted cooking liquor to make the mixture smooth.
Crumble the rusks. Grease the oven dish. Put the farfluen mixture in the baking dish. Mix the crumble with the oil and sprinkle over the dish.
Slide the dish 15 centimeters under the hot oven grill and let the top golden brown in 8 minutes.