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Tricolor Saffron Salmon Pasta

by Jon Camilleri Jon Camilleri

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Prep 5-10min
Cook 15-20min
Tricolor pasta in a creamy salmon and spinach sauce with the delicate aroma of saffron. (for 2 portions)

This Recipe Contains

500g La Fabbrica Della Pasta Tricolor Pasta (found exclusively at Welbee's)
1 small White Onion (finely chopped)
1tsp Olive Oil
150g Visscher Frozen Smoked Salmon (defrosted)
100ml Fresh Cream
A pinch of Carmencita Saffron Threads (found exclusively at Welbee's)
A bunch of fresh Spinach
Salt & Pepper to Taste

Instructions

1

Sauté the Onion

In a deep skillet, fry the onion for about 5 minutes until softened over medium heat.

2

Cook the Pasta Al Dente

In the meantime, get some salted pasta water to a boil and cook the pasta a minute less than indicated on the package.

3

Add and Sauté the Salmon

Chop the salmon into pieces and add it to the onion stirring continuously for about 30 seconds.

4

Create the Cream Base

Add the cream and bring it to a gentle boil, then lower the hat to a minimum.

5

Infuse with Saffron and Pepper

Add the saffron and some freshly ground pepper and give it a stir.

6

Wilt the Spinach

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.

7

Finish Cooking the Pasta in the Sauce

Add the pasta and cook it in the sauce for about 30 seconds. Serve immediately.

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