3 cups of salmon cut in pieces
3 cups of cooked Farfalle pasta
2 cups of cream
Zest of 1 lemon
1 Tbsp. dill, chopped
1 tsp. Dijon mustard
Handful chopped spinach
Handful grated parmesan cheese
Pinch of black pepper and a pinch of salt
Heat the cream in a sauté pan and add lemon zest, Dijon mustard and dill.
Add pasta, pepper and salt
Finally, add the smoked salmon and cook for a few minutes. Add spinach and parmesan.
Taste if more seasoning is needed.
The salmon will make it salty, so be careful not to add to much salt.
Serve in pasta bowls and garnish with dill.
Recipe by Chef John van Coller