Tricolor Saffron Salmon Pasta
Tricolor pasta in a creamy salmon and spinach sauce with the delicate aroma of saffron.
Ingredients for 2 portions:
500g Tricolor Pasta from La Fabbrica della Pasta
1 small White Onion (finely chopped)
1tsp Olive Oil
150g Visscher Frozen Smoked Salmon (defrosted)
100ml Fresh Cream
A pinch of Carmencita Saffron Threads
A bunch of fresh Spinach
Salt & Pepper to Taste
Method:
In a deep skillet, fry the onion for about 5 minutes until softened over medium heat.
In the meantime, get some salted pasta water to a boil and cook the pasta a minute less than indicated on the package.
Chop the salmon into pieces and add it to the onion stirring continuously for about 30 seconds.
Add the cream and bring it to a gentle boil, then lower the hat to a minimum.
Add the saffron and some freshly ground pepper and give it a stir.
Add the spinach and cover for about 2 minutes until the spinach is softened. Give it a stir and check for salt levels. If needed, add some salt.
Add the pasta and cook it in the sauce for about 30 seconds.
Serve immediately.
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