Broccoli and salmon pasta

Ingredients for 4 servings:

• 500g penne
• 1 broccoli
• 200 g salmon
• 1 cup whipped cream
• 1 piece(s) Parmesan
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cook the pasta according to the package instructions until al dente. Break the broccoli into small florets so that you can eat them all at once. Add the florets to boiling, salted water and cook for about 3 to 4 minutes. Drain the broccoli and rinse with cold water (this preserves the green color). Brown the salmon in a large pot. It doesn’t need to be chopped beforehand; it will fall apart naturally while cooking. Add the cooked broccoli and the cream. Season with nutmeg, pepper, and salt (fresh nutmeg is recommended; it tastes better). Add the pasta to the sauce and stir gently. Grate the Parmesan cheese and add about half of it to the pasta. Stir gently again. Once the cheese has melted, remove the pot from the heat. Arrange the pasta on a plate and serve sprinkled with the remaining Parmesan cheese.