Recipes

Corkscrew Pasta with Pea-Sauce and Salmon

Ingredients

4 Servings

350 g Bechtle Corkscrew
1 big onion
1 clove of garlic
1 bunch parsley
Olive oil for frying
2 tbsp. spelt flour Type 630
60 ml white wine
100 ml vegetable broth
200 ml oat drink
600 g peas, blanched
2 EL light nut puree (e.g. almond, cashew)
200 g cream
Salt, pepper, nutmeg (grinded)
250 g salmon filet

Preparation

Peel and dice the onion and the garlic. Wash the parsley, shake dry, pluck and chop the leaves.
Sauté onion and garlic in a little hot olive oil. Dust with flour, fry briefly and deglaze with white wine. Reduce the wine a little. Add vegetable broth and oat drink. Add half of the peas with nut puree and spices and cook for 8 minutes. Add cream and parsley. Purée the sauce.
Meanwhile, cook the pasta according to packet instructions in boiling water with some salt until al dente.
For the fish: If necessary, remove fish bones. Rinse in cold water and pat dry. Dice the salmon and add to sauce with the remaining peas. Bring to boil and serve immediately with the pasta.

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