Pasta with spinach sauce and smoked salmon
Shell paste with creamy spinach, smoked salmon pieces and tomato salad with pine nuts.
- 2 toe garlic
- 3 shallot
- 750 g romatomat bin
- 2 el pine nuts
- 3 el salad dressing balsamic bottle of 270 ml
- 400 g shell paste bag of 500 g
- 3 el traditional olive oil
- 450 g frozen leaf spinach cut into part cubes
- 200 ml cooking cream light bottle of 250 ml
- 250 g smoked salmon pieces
Slice garlic and shallots. Cut tomatoes into pieces. Spread the pine nuts in a dry frying pan until golden brown.
Mix tomato with dressing and sprinkle with pine nuts. Meanwhile, cook pasta according to directions on packaging.
Heat the oil in a frying pan and fry garlic and onion for 1 min. Add spinach and heat for 5 minutes.
Add the cream and stir in the sauce for 2 minutes while stirring occasionally. Add pepper and possibly salt to taste.
Spread pasta on plates. Create spinach sauce. Disperse blisters about it. Serve with tomato salad.
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