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Ingredients (4 servings)
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400 g Lachsfilet
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400 g Garofalo Teigwaren
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250 g Bio-Snacktomaten
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1 Stk. Bresso Frischkäse
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150 g Rote Zwiebel
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Olivenöl, Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente according to package instructions, reserving some cooking water.
- Cut the salmon fillet into bite-sized cubes, halve the snack tomatoes, and finely chop the red onion.
- Heat olive oil in a large pan, sauté the onion until translucent, and briefly sear the salmon cubes on all sides.
- Add the halved tomatoes and the cream cheese, stir with a splash of pasta water to form a creamy sauce, and fold in the drained pasta.
