Tagliatelle, salmon and broccoli with Alfredo sauce

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• 300 ml milk
• 2 tbsp butter
• possibly sauce thickener if required
• 75 g Parmesan, grated
• e.g. salt and pepper
• n. B. Nutmeg
• 500 g broccoli
• 250 g salmon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions, drain, and set aside. While the pasta is cooking, prepare the Alfredo sauce. Bring the milk to a boil with 1 tablespoon of butter, stir in the Parmesan cheese with a whisk. Add a little sauce thickener, if desired, then season with salt, pepper, and nutmeg. Simmer for about 1 minute, then remove from the heat and set aside. Trim the broccoli, cut it into small florets, and cook in boiling water or a steamer for about 8-10 minutes. The broccoli should still have a noticeable bite. Cut the salmon into bite-sized pieces. Brown the cooked pasta in a pan with 1 tablespoon of butter. Then add the broccoli, salmon, and Alfredo sauce. Simmer for a few minutes over medium heat, stirring occasionally, until the salmon is tender. Season to taste with salt and pepper. Serve with a glass of Prosecco.