Pasta with salmon and three cheeses

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 200 g feta cheese
• 2 cups of cream, 200 g each
• 1 pack of mozzarella, approx. 125 – 150 g
• 2 salmon fillets, total approx. 300 – 400 g
• 1 jar pesto, approx. 150 – 180 g
• e.g. Parmesan
• salt and pepper
• n. B. garlic
• e.g. chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cook the tagliatelle pasta according to the package instructions. Place the salmon in an air fryer and cook for about 15–20 minutes at 180°C. Instead of the fryer, you can also use the oven. Pour the cream into a wok or a large, suitable frying pan and heat it, but do not boil it. Add the pesto to the cream and mix well to form a sauce. Cut the feta cheese into pieces and let it melt into the sauce. Add a little Parmesan cheese and only then season with salt, pepper, garlic, and chili flakes, if desired. Add the pasta to the sauce and stir in. Then break the salmon into small pieces and add it to the pan. Finally, add the torn mozzarella and let it melt a little. Tip: We eat it with some garlic baguette and sprinkle some of the remaining Parmesan cheese over the plate.