Ingrid's green tagliatelle with salmon

Ingredients for 2 servings:

• 250 g tagliatelle, green
• 1 piece(s) smoked salmon (smoked salmon)
• 1 cup herb cream cheese, e.g. Boursin or Bresso
• 1 tbsp parsley
• 1 tbsp basil
• 1 tbsp dried herbs of Provence
• 3 cloves garlic
• 1 cup of sweet cream
• 1 tbsp pistachios
• 1 tbsp pine nuts
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 21 minutes

Crush the pine nuts and pistachios, chop the herbs and garlic. Cut the salmon into bite-sized pieces. Cook the pasta al dente. Pour the cream into the pot, stir in the herb cheese a spoonful at a time, and then place the pot on the stove. Heat gently and stir with a whisk. When everything is nice and creamy, resembling a sauce, add all the nuts, garlic, and herbs all at once. When the sauce is bubbling gently, season with salt and pepper and taste to see if it’s hot enough. Then add the salmon to the hot sauce. Do not cook any longer; about 5 minutes is enough for the salmon. First divide the cooked pasta among the plates and then pour the sauce over it. Before serving, you can use two forks to mix the sauce with the pasta and stir it up slightly. This looks nicer.