Lemon and Salmon Pasta

Summary

Ingredients

• 150 g taliatelle
• 1 lemon (s), organic
• 250 ml whipped cream
• 300 g salmon fillet (s), (skinless)
• 100 g peas, frozen
• a bit salt
• some cayenne pepper
• some sugar

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Instructions

1. Cook the noodles in plenty of boiling salted water until they are firm to the bite.
2. Wash the lemon with hot water, dry it and rub off 1 teaspoon of the zest. Squeeze out 4 tablespoons of juice. Bring the cream and lemon juice to the boil in a large pan. In the meantime, dice the salmon 3 cm. Season the cream with salt, cayenne pepper and a little sugar. Remove the pan from the heat, add the lemon peel and salmon and cover and let stand for 5 minutes. Turn once. Add the peas to the pasta 1 minute before the end of the cooking time. Then drain and mix into the lemon and salmon sauce while dripping wet.