Papardelle with artichoke and warm smoked salmon

Name: papardelle with artichoke and warm smoked salmon
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 zucchini; 390 g artichoke heart in tin; 1 el traditional olive oil; 250 g fresh pappardelle; 1 lime; 125 g crème fraiche light; 2 el horseradish in pot; 175 g warm smoked salmon flakes; tray cress

Place this pasta dish with fresh pappardelle, salmon, artichoke hearts and cress on the table in 15 minutes.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring a generous pot of water to the boil. Wash the zucchini and cut into slices of ½ inch wide.
Let the artichoke hearts drain (keep the moisture) and cut into quarters. Brush the zucchini and artichoke with the oil.
Heat the grill pan and grill the vegetables in parts, each serving for about 5 minutes. Turn halfway.
Meanwhile, add the pasta to the pan of boiling water and cook the pasta in 4 minutes until al dente.
Meanwhile, squeeze out the lime. Mix the lime juice with the crème fraîche, horseradish and 2 tbsp of the artichoke fluid. Season with pepper and salt.
Drain the pappardelle and add the vegetables and crème fraîche sauce. Cover well.
Divide the pappardelle over the plates and spread the salmon over the pasta. Garnish with the cress.