Quick and healthy pasta dish

Ingredients for 3 servings:

• 350 g Brussels sprouts, frozen, preferably small florets
• 350 g carrot(s) (Parisian carrots), frozen
• 200 g pasta (mini farfalle)
• 250 g salmon fillet(s), frozen
• 1 jar of Calabrese pesto (190 g)
• 250 ml vegetable stock
• 1 tsp salt
• some herbs, Italian

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with Brussels sprouts, carrots and salmon or vegetarian

Bring a large pot of salted water to a boil. Add the frozen Brussels sprouts and carrots and cook for 20 minutes over medium heat. Then add the pasta; mini farfalle is best. Cook for another 7-8 minutes, or according to the specified cooking time for other pasta. Meanwhile, bring 250 ml of vegetable stock to a boil in a small pot, add the frozen salmon fillets, and cook for 15 minutes over medium heat. Remove the pasta and vegetable pot from the heat and drain the water. Add 1 jar of pesto (I recommend Pesto Calabrese). Remove the salmon from the vegetable stock, cut into small pieces, and add it to the pasta pot with 6 tablespoons of the hot vegetable stock. Add some Italian herbs, mix everything together, and you have a very simple, quick, and healthy pasta dish. Also recommended for vegetarians; simply replace the salmon with corn and some feta cheese. I also like to make a little extra and eat the leftovers cold the next day as a delicious pasta salad.