Creamy Salmon & Vegetable Pasta

INGREDIENTS

• 7 oz (200 g) cooked salmon portions from Bakkafrost (flaked into chunks)
• 10.5 oz (300 g) farfalle
  
• 1 small head broccoli, cut into florets 
• 1 cup (150 g) cherry tomatoes, halved
• ½ cup (50 g) garden peas
• 3.5 oz (100 g) asparagus, trimmed and cut into 1–2 inch pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ¾ cup (200 ml) heavy cream
• 1/3 cup (40 g) grated parmesan cheese
• Juice of ½ lemon
• Salt and black pepper, to taste
• Optional: fresh dill or parsley, chopped

STEP 2 - Cook the vegetables

In a separate pot of boiling salted water, cook broccoli, peas, and asparagus for 2–3 minutes until bright and tender. Drain and set aside.

STEP 3 - Prepare the creamy sauce

Heat olive oil in a pan over medium heat. Add the garlic and cook for 1 minute until fragrant.
Add the heavy cream and bring to a gentle simmer. Stir in parmesan and lemon juice, seasoning with salt and black pepper.

STEP 4 - Coat the pasta

Add the cooked pasta to the pan with the cream sauce and toss until pasta is evenly coated.

STEP 5 - Plate and serve

Serve the sauced pasta on plates and top with flaked salmon and cooked vegetables. Sprinkle with fresh dill or parsley and extra parmesan if desired.