Shell pasta in tomato sauce with almond salmon pieces
Cook Time 40 minutesminutes
Servings 4portions
Ingredients
300 grams of salmon
250 grams of shells pasta
350 grams of tomato puree
2 garlic cloves
2 tablespoons of basil pesto
1 tablespoon of almond butter
A pinch of coconut sugar
Salt
Black pepper
Black pepper
Basil leaves
Grana Padano cheese
Instructions
Peel the garlic and squash or grate it and then cook in olive oil for a minute or two. Add the tomato puree, pesto and a pinch of coconut sugar. Season it with salt and pepper and cook up to 15 minutes. Stir occasionally.
Remove any skin from the salmon and cut salmon into cubes. Put it in a bowl together with almond butter, salt, pepper and mix gently.
Add pasta to the tomato sauce and pour in hot water (enough to cover the ingredients) and cook until the pasta is done. During this time, stir and add more water if necessary, but make sure that it boils enough at the end that the dish is not watery. Before the end, taste and if necessary, add salt and pepper.
Cook salmon pieces for a few minutes in a pan on olive oil and be gentle when turning so that it does not fall apart.Serve the pasta with pieces of salmon and add a few basil leaves on top, sprinkle with cheese.