| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1 |
|
200 gram thi macaroni |
| 4 |
|
150 g salmon fillets |
| 4 |
tb |
Good olive oil |
| 1 |
ts |
Soft thyme leaves |
| 1 |
|
Onion; peeled and finely |
|
|
; chopped |
| 1 |
|
Chilli; finely chopped |
| 2 |
|
Garlic cloves; finely chopped |
| 350 |
g |
Potatoes; peeled, cut into |
|
|
; small dice |
| 1 1/4 |
l |
Vegetable stock |
| 1 |
bn |
Flat parsley |
| 1 |
|
Bag baby spinach; washed |
| 75 |
g |
Grated parmesan |
| 50 |
g |
Unsalted butter |
INSTRUCTIONS
Sweat the onions in olive oil, allow them to sizzle away, but keep stirring
them every so often. Add in the garlic, thyme, chilli and potatoes. Stir
everything together and then pour in the stock. Let it all cook until the
potatoes are nearly ready.
In a pan of boiling water, pour in the macaroni and stir to release some of
the starches.
Pop a steamer on top of the pot with the potatoes and steam the salmon.
Once the pasta is nearly cooked, take the pan off the heat and drain, then
add in the spinach so that the pasta can absorb its juices.
Fold in the parmesan cheese, butter, pepper, garnish with parsley and serve
with a slice of salmon.
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