Recipe Pasta with salmon and pesto sauce
- Pastes - 360 Grams
- Fillets of salmon - 2 pieces (120-180 g)
- Condensed milk without sugar - 300 Grams
- Lemon - 1/2 Pieces
- Of Pesto sauce - 1/2 cup
- Parmesan cheese - To taste
1. Preheat the grill and bake the pan with aluminum foil. In a saucepan bring about 2 liters of water to a boil over high heat. Once the water boils, add pasta and 1 tablespoon of salt. Prepare the pasta until it is slightly undercooked, about 1 minute less than indicated in the instructions on the package. Drain the water from the pasta. 2. Meanwhile, lay the fillet of salmon skin on the prepared baking sheet. Sprinkle the salt with salt. Bake until the salmon is browned from above and will not easily be kneaded with a fork, 6-10 minutes. Slightly cool the salmon. Heat the saucepan over medium heat. Add the condensed milk and a teaspoon of salt. Cook, stirring frequently to prevent adhesion, until the milk is reduced to about 1/3 cup, about 5 minutes. Add the pasta into the milk and cook, stirring constantly, for about 1 minute, until the pasta is ready. 3. Using two forks, break the salmon into small pieces. Squeeze the juice from the lemon over the salmon. Add salmon and Pesto sauce to the pasta, gently mix, sprinkle with grated Parmesan cheese and serve immediately.