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Gayle Hansen
Penne with arugula and salmon
Penne rigate with salmon, pesto, arugula and green olives.
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Ingredients
Directions
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Cook the penne almost cooked (slightly shorter than the instructions on the package), rinse with cold water and drain in a colander.
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Cut the salmon fillet into cubes and sprinkle with salt and pepper. Heat the oil in a frying pan and fry the salmon in 5 min. Around brown and cooked.
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Halve the olives. Cut the basil into strips.
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Heat the pesto in a stirring warm and stirring the pasta.
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Remove the pan from the heat and stir in the arugula, olives and basil.
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Spread the pasta over the plates and scoop the salmon cubes on it.
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Nutrition
825Calories
Sodium30% DV715mg
Fat72% DV47g
Protein88% DV44g
Carbs19% DV57g
Fiber12% DV3g
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