- 500g pasta, any type
- 1 head of broccoli
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 500g salmon filet, skinned and cut into large pieces
- 1 tablespoon butter
- Parmesan cheese
- Salt and pepper
Cook pasta according to package directions. Halfway through cooking time, add a head of broccoli that has been cut into small florets. Just before draining the pasta and broccoli, reserve 1 cup of the cooking liquid, and set aside. Drain the pasta and broccoli in a colander and set aside.
While the pasta is cooking, heat up a large high sided sauté pan. When hot add olive oil, garlic and salmon to the pan. Sprinkle salmon with salt and pepper, and cook until the salmon has turned from opaque to pink on the inside.
Add the pasta and broccoli to the salmon in the pan and mix together, using tongs or a large spoon over low heat. Slowly add a bit of the pasta water to the pan until the pasta loosens up and turns silky, you will end up using about half a cup.
Finish off the pasta by adding 1 tablespoon of butter and just before serving top with grated parmesan