Penne rigatewith mint pea cream and lemon salmon fillet

N. 849

30 min
15 min
4 people


Italian Wheat Penne Rigate no. 849 320 g
Peas 200 g
Tropea spring onion 1
Cream 200 ml
Fresh salmon fillet 250 g
Liquer glass brandy 1
Bay leaf 1
Organic lemon 1
Toasted slivered almonds to taste
Peppercorns to taste
Extra virgin olive oil to taste
Fresh mint to taste
Salt to taste
Pepper to taste


  1. In a saucepan, bring 3 glasses of water and the brandy to the boil, together with the bay leaf, a few strips of lemon rind, salt and a few peppercorns.
  2. Add the salmon with its skin facing downwards, cover, turn off the heat and set aside for 10-12 minutes. Then transfer the salmon to a plate covered in paper towels and drizzle with a little oil.
  3. Finely chop the spring onion and sweat it in a frying pan with a drizzle of oil.
  4. Add the peas, stew them in a little water for 4-5 minutes, then season with salt and pepper. Once cooked, place two tablespoons of the peas aside and blend the rest with the cream, a few mint leaves and a little cooking water from the pasta until smooth and homogeneous.
  5. Cook the Penne Rigate no. 849 to an al dente texture in salted boiling water.
  6. Toast the almonds slivers in a frying pan for a few moments until they start to turn amber.
  7. Mix the pasta with the pea cream, then transfer it to the plates.
  8. Finish off with the filleted salmon, the peas set aside earlier, a few mint leaves,some toasted almonds and freshly cracked pepper.

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