Trofie with salmon and citrus pesto
500 g. Trofie pasta
80 g. Fresh onion
100 g. Butter
200 ml. Fresh cream
Finely chop the fresh onion and in a frying pan sweat it in the butter. Cut the fresh salmon into julienne then add it to the frying pan with the onion. The salmon should flake apart slightly during cooking. Add the fresh cream and the Citrus Pesto and cook for few minutes. Cook the trofie pasta in a pot of boiling salted water. Drain the pasta al dente and toss it in the salmon sauce. Garnish with freshly chopped parsley, pink peppercorn, lemon zest and few sprigs of thyme.