Wholewheat pennette pasta with sugar snap peas, cherry tomatoes and Norwegian salmon

Name: Wholewheat pennette pasta with sugar snap peas, cherry tomatoes and Norwegian salmon
Prep time: 16 min
Cook time: 4 min
Yield: 4
Ingredients: 600 g salmon, fresh; 400 g pasta; 200 g soybean; 150 g cherry tomato; 1 shallot; thyme, fresh; olive oil, extra virgin; salt and pepper

A healthy and tasty appetizer? Try this recipe from Chiara Maci, it's fresh, colorful and full of vegetables!

Cooking time20 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Boil the sugar snap peas for a few minutes.
Brown the shallot in a pan then add the sugar snap peas and fry for 2-3 minutes. Add the halved tomatoes and finally strips of the Norwegian salmon, which should be allowed to cook for a maximum of 4 minutes.
Cook the pennette pasta until still firm, or al dente, and then add to the pan with the salmon to finish.

Useful tip

You could use green beans instead of sugar snap peas, as well as kamut or spelt pasta instead of wholewheat. This pasta dish is also delicious served cold with crumbled mozzarella!