RECIPES
Spinach, mushroom and salmon fusilli
INGREDIENTS
• 12½ oz (350 g) Delverde fusilli
• 7 oz (200 g) salmon fillet, diced
• 10½ oz (300 g) spinach, chopped
• 2⅔ cup (7 oz or 200 g) sliced Champignon mushrooms
• 3 tbsps extra-virgin olive oil
• 2 tbsps heavy cream
• salt and pepper
Heat the olive oil in a large frying pan, add the mushrooms and sauté for 3-4 minutes.
Season with salt, add the salmon and spinach and cook for a couple of minutes.
Add the cream and remove from heat.
Bring a large pot of salted water to a boil and cook the fusilli until al dente.
Drain and toss with the sauce.
Return to the heat and cook for 2 minutes.
Sprinkle with pepper and serve hot.
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