Tagliatelle, spinach and salmon meet Gorgonzola and green pepper in a cream sauce

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• salt water
• 450 g leaf spinach
• 1 onion(s), diced
• 1 clove(s) garlic
• 250 g salmon fillet(s)
• 40 g peppercorns, green
• 150g Gorgonzola
• 250 ml cream
• some lime or lemon juice
• salt and pepper
• 1 tbsp butter or oil
• 30 g pine nuts, if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a little calorie bomb, but something different and very tasty

Cook the tagliatelle in salted water until al dente. Meanwhile, roughly dice the salmon, season with salt and pepper, and drizzle with a little lime or lemon juice. Set aside. Now sauté the diced onion and peeled garlic in butter and add the spinach leaves. Season with salt and pepper and cook for a few minutes. If desired, you can also add pine nuts. Dice the Gorgonzola (cut off and discard the hard edges first) and heat it in a saucepan with the cream until melted. Add the green peppercorns. Season with salt and pepper, or add green peppercorns, if desired. When the pasta is done, drain, rinse in cold water, and place half of it in a baking dish. Spread half of the spinach and salmon on top and drizzle with half of the sauce. Then distribute the pasta, spinach, salmon and sauce again and cook the whole thing at 175°C for about 25 minutes.