Salmon and mushroom rotini.

SALMON AND MUSHROOM ROTINI

Portions : 4 - Preparation : 5 minutes - Cooking : 10 minutes

Ingredients

• 1 package Catelli Rotini
• 400 g (13 1/2 oz) fresh salmon, cubed
• 60 ml (4 tablespoons) fat of your choice (olive oil or Mycryo cocoa butter)
• 1 red onion, thinly sliced
• 500 ml (2 cups) mushrooms, sliced
• 1 garlic clove, minced
• 500 ml (2 cups) ricotta cheese
• 60 ml (4 tbsp.) pumpkin seeds
• 750 ml (3 cups) fresh spinach
• ¼ bunch dill, chopped
• salt and freshly ground pepper to taste

Preparation

1. In a large pot of boiling, salted water, cook the pasta according to the manufacturer's instructions.
2. Meanwhile, in a hot frying pan, brown the salmon cubes coated with Mycryo butter, or in a little olive oil, for 2 minutes on each side. Season, remove and set aside.
3. In the same pan, sauté the onion for 2 minutes. Add the mushrooms and cook for a further 2 minutes. Then add the garlic, salt and pepper, stir and check the seasoning.
4. Add the salmon cubes, cooked pasta and ricotta to the pan. Mix and heat through for 1 minute. Sprinkle the dill over the top.