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Ingredients (2 servings)
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250 g Pasta
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300 g Lachsfilet natur
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150 g Ricotta
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50 g Grana Padano
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150 g Kirschtomaten
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Salz, Pfeffer, Olivenöl
Preparation
- Cook the pasta in a pot of boiling salted water until al dente. Save about half a cup of pasta water.
- Cut the salmon fillet into bite-sized cubes. Wash and halve the cherry tomatoes.
- Heat a little olive oil in a pan and gently fry the salmon on all sides. Add the tomatoes and fry briefly.
- Stir in the ricotta and the saved pasta water until a creamy sauce forms. Season with salt and pepper.
- Fold the drained pasta into the sauce and serve with freshly grated Grana Padano.
