Pasta with Salmon Cream Sauce

Ingredients

• 400 g penne pasta
• 250 g Salmon fillet
• 2 tsp freshly grated lemon zest
• 2 tbsp lemon juice
• 3 tbsp boiling water
• 0.125 l heavy cream
• Salt
• Pepper (freshly ground)
• 250 g broccoli florets
• asparagus tips (10 green and 10 white each)
• 1 Shallot
• 3 tbsp sunflower oil

Instructions

1. 1.

   Wash the broccoli, cut into florets, and blanch in salted boiling water for about 6 minutes. Drain, shock with ice water, and set aside. Wash asparagus tips and blanch in salted boiling water for 8 minutes, then drain and set aside; optionally halve them lengthwise.

2. 2.

   Peel and finely chop the shallot. Cut the salmon into bite-sized pieces. Heat oil, sauté the shallot and lemon zest for 1 minute. Add broccoli and asparagus, and cook for another 2 minutes over medium heat. Deglaze with lemon juice and water. Add cream and salmon, simmer together for about 6 minutes until the salmon is cooked through. Season with salt and pepper.

3. 3.

   Cook the penne in salted boiling water until al dente, drain, and add to the sauce. Mix well, garnish with parsley, and serve.