Pasta with salmon, shrimp and pesto rustico

Ingredients for 4 servings:

• 500 g pasta (Barilla Bavette or similar)
• 500 g wild salmon fillet(s), frozen, thawed or fresh
• 200 g Arctic prawn(s)
• 1 jar Pesto Rustico dried tomato
• 3 stalk(s) spring onions
• 1 m.-sized onion(s)
• 375 ml cream
• 250 ml dry white wine
• 1 ½ tbsp vegetable broth, instant
• Salt and pepper, freshly ground
• dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the salmon into cubes and grind with a little pepper before cooking; add salt only when frying. Cook the pasta. We recently tried the bavette variety and loved it. It’s similar to tagliatelle, but somehow much more ingenious. Cut the spring onions and regular onions into rings or cubes and fry them briefly on both sides in oil with the salmon and shrimp. Be careful, only cook them so that the salmon is briefly fried all over; add salt (preferably with sea salt or herb salt). Add the white wine, cream, and vegetable stock and let everything simmer for about 5 minutes. Finally, add the Pesto Rustico and sun-dried tomatoes to the sauce and simmer briefly. You can either add the pasta to the sauce in the pan or serve it separately. P.S. I always enjoy a glass of Lillet Wild Berry with it. Enjoy!