Summary

Ingredients

• 350 g frozen Brussels sprouts, the smallest possible florets
• 350 g carrot (s) (Parisian carrots), frozen
• 200 g pasta (mini farfalle)
• 250 g salmon fillet (s), frozen
• 1 glass pesto Calabrese (90 g)
• 250 ml vegetable stock
• 1 teaspoon salt
• some herbs, Italian

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Instructions

1. Bring a large pot of salted water to a boil. Add the frozen Brussels sprouts and Parisian carrots and cook for 20 minutes over medium heat. Then add the pasta, Mini Farfalle are best. Cook for another 7 - 8 minutes, or for other pasta after the specified cooking time.
2. Incidentally, bring 250 ml of vegetable stock to the boil in a small saucepan, add the frozen salmon fillets and cook for 15 minutes over medium heat.
3. Remove the pasta and vegetable pot from the hob and pour off the water. Add 1 glass of pesto (my recommendation: pesto Calabrese). Remove the salmon from the vegetable stock, cut into small pieces and add 6 tablespoon of the hot vegetable stock to the noodle pot. Add a little more Italian herbs, mix everything and you have a very simple, quick and healthy pasta dish.
4. Also recommended as a vegetarian option, simply replace the salmon with corn and some sheep`s cheese.
5. I also like to do a little more and eat the rest cold as a delicious pasta salad the next day.