Quantity for 4 servings
300 g Spaghetti
40 g Parmesan cheese
40 g Basil leaves
1 clove Garlic
0.5 cup Cream
0.25 cup Milk
200 g Salmon fillet, roughly chopped
1 pinch Ground black pepper
0.25 Lemon, squeeze the juice


1Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say. When the pasta is about 1 minute away from being done, turn the heat on to high.
2Meanwhile, add the Parmigiano-Reggiano to a small food processor or blender and process until powdered.
3Add the basil, garlic, cream and milk and process until smooth.
4Pour the sauce into a sauté pan and bring to a boil, and cook until it starts to thicken.
5When the pasta done, drain and add it to the sauce along with the salmon. Stir to coat the pasta evenly while breaking up the salmon.
6Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.