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Lourdes

Lourdes Alonzo
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Recipe of Farfalle a la Crema con Salmón
Recipe

Farfalle a la Crema con Salmón

15 mins
15 mins
Low
30
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A rich pasta dish, with salmon, tomato, basil and cream, for a special touch a little Parmesan cheese is added, Delicious!
Learn more about Lourdes Alonzo

Ingredients

4 portions
  • 500 grams mini farfalle pasta
  • 250 grams salmon
  • 10 cherry tomatoes
  • 7 leaves basil
  • 1 cup whipping cream, skim
  • 1 cup onion
  • 2 cloves garlic
  • to taste salt and pepper
  • to taste parmesan cheese

Preparation

Cook the Farfalle and let them dente, strain and reserve.
For the sauce: Chop the onion finely and sauté it with the garlic until it is transparent, add salt and pepper to taste, continue with the cherry tomatoes cut in two, add the basil leaves cut in strips and let cook all the ingredients for approximately 5 minutes, then add the diced salmon, cream and Parmesan cheese, turn off the heat and reserve.
Add the Farfalle to the sauce and stir until the flavors are integrated.
Serve and enjoy.

PRESENTATION

Once served, you can add a few leaves of chopped basil, to give it a green touch.

TIPS

Add the salmon just when the tomato is cooked, this makes it whole and not over cooked.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
232.9
kcal
11.65%
Carbohydrate, by difference
30.2
g
10.07%
Protein
9.4
g
18.8%
Total lipid (fat)
8.1
g
12.46%
100
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Provided by USDA
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