Pasta with rucola & pesto cream cheese

Cook: 15 min
Servings: 4

Ingredients

200 g Apetina® Rucola & pesto cream cheese
400 g dry pasta
300 g salmon filet, skin and bones removed
75-100 g rocket - washed and drained
zest from 1 lemon
1 clove of garlic - minced
1 shallot
2 tbsp olive oil
cooking water from the pasta
salt and pepper
parmesan cheese

Twist

The rucola and pesto cream cheese makes the base for a creamy and flavourful pasta sauce.

Serving

Serve the dish topped with freshly grated parmesan.

Make a quick and flavourful everyday dish tossing pasta in this cream cheese-based sauce.

Cook pasta of your choice according to package instructions. Meanwhile cut the salmon into fine strips. Heat the oil in a pan, add the shallot, garlic and lemon zest and fry for at few minutes. Add the salmon and cook for another minute. Now add the cheese and 1 dl of cooking water. Season to taste with salt and pepper. When the pasta is cooked, drain (keeping the water, to adjust the consistency of the sauce). Finally add the pasta to the sauce along with the rucola and toss everything together.

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