INGREDIENTS
375 gs
penne rigate
2
garlic cloves
1/4 cup
parmesan
1/4 cup
pine nuts
1 cup
basil leaves
2 tbsp
dill sprigs
2 tbsp
extra virgin olive oil
1/2 cup
bulla cooking cream
60 gs
baby spinach
100 gs
salmon
2 tbsp
lemon juice
1 leaves
basil to serve
1 serving
parmesan