Tagliatelle à la Kiki

Ingredients for 3 servings:

• 500 g tagliatelle pasta
• 3 salmon fillets, frozen
• 120 g arugula
• 10 cocktail tomatoes
• 50 g pine nuts
• 125 g Parmesan, freshly grated
• 2 cloves garlic
• 150 ml vegetable stock
• 200 ml milk
• 150 ml cream
• 1 tbsp, heaped cornstarch
• 1 shot of milk
• 1 dashes lemon juice
• 1 tsp sugar
• 1 tbsp olive oil for frying
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Ribbon pasta with salmon, arugula, tomatoes and Parmesan

Thaw the salmon and cut into cubes. Season lightly with pepper and salt, and drizzle with lemon. Quarter the tomatoes, then season with pepper, salt, and sugar. Wash the arugula and chop 2/3 of it into small pieces. Grate the Parmesan cheese. Toast the pine nuts and peel the garlic. Heat the olive oil in a pan and lightly fry the salmon. Remove from the pan and set aside. Heat the vegetable stock, cream, milk, and half the grated Parmesan cheese in the pan. Press the garlic through a press. Add the tomato pieces and pine nuts and bring to a boil briefly. Mix the Mondamin with the milk and add as needed, stirring well. Season to taste with pepper and salt. Stir in the salmon and arugula and keep warm on level 1. Cook the pasta according to the package instructions, drain, and return to the pot. Mix with the contents of the pan. Place the remaining arugula and Parmesan on the table to sprinkle over.