Creamy Tagliatelle with Salmon

Method

• Cut the salmon into appropriate cubes.
• Cook the pasta as indicated on the package, add the peas in the last few minutes of cooking.
• Dice shallots into small pieces and slice the leek into rings.
• Sauté the shallots until translucent in a little oil, then cook the salmon in a pan for a few minutes, keeping the core slightly raw.
• Add the leek along with the shallots and salmon.
• Remove the salmon pieces from the pan.
• Add cream to the pan, bring to a boil, and simmer for about 2 minutes.
• Season the sauce with salt, pepper, and grated lemon zest.
• Drain the pasta and mix it into the cream sauce.
• Arrange the salmon pieces on top and sprinkle with basil leaves.