Summery tagliatelle with lemon butter sauce

Ingredients for 2 servings:

• 250g tagliatelle
• 30 g butter
• 250 g salmon
• 1 onion(s)
• 70 ml cream
• 30 ml lemon juice, depending on the desired acidity
• 50 g processed cheese or cream cheese
• 10 cherry tomatoes
• e.g. pumpkin seeds
• salt and pepper
• e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and fresh for warm summer days

Cook the pasta in salted water according to the package instructions. Finely chop the tomatoes and onions. Cut the salmon into strips. Slowly melt the butter in a large pan over low heat. Add the tomatoes and onions and fry lightly. Add the salmon and sauté with the lid on over medium heat until cooked through. Add the cream, processed or cream cheese, and lemon juice. Drain the pasta and add it to the sauce in the pan. Season with salt, pepper, and chili flakes. Chop the pumpkin seeds and sprinkle over the pasta. Tip: For a special highlight, sprinkle freshly ground pepper over the pan at the end.