Pasta with smoked salmon and cream sauce

Ingredients for 4 servings:

• 200 g leek, only the light green part
• 200 g smoked salmon, thinly sliced
• 1 ½ liters of broth
• 400 g pasta (egg noodles)
• 1 tbsp butter
• 4 tbsp dry white wine
• 50 g shallot(s), chopped
• 250 ml cream
• Salt and pepper from the mill
• 30 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the washed leek into 5 cm pieces and the salmon into thin strips. In spring, finely chopped sorrel can be used instead of leek. Heat the broth. Add the pasta, stir well, and cook until al dente. Heat half a tablespoon of butter in a pan, sauté the leek, and deglaze with 1-2 tablespoons of white wine, then sauté the leek for 2-3 minutes until crisp. Heat the remaining butter, add the shallots, and let them become translucent. Add the remaining wine and let it evaporate slightly. Add the cream and simmer until the sauce becomes thickened. Remove the pan from the heat, season the sauce with salt (a little!) and pepper, and stir in the Parmesan cheese. Drain the pasta and let it drain well, add it to the sauce, and stir in the salmon strips. A salad is a good side dish.