INGREDIENTS
2 cloves
large garlic peeled
2 1/2 cups
spinach leaves
2 1/2 cups
watercress leaves
6
leaves small-medium sized basil
1/2 cup
grated Parmesan
1 1/4 cups
olive oil
3/4
- pound salmon filet
1 tbsp
olive oil
1 tsp
fresh chopped thyme
Salt and cracked black pepper
8 oz
dry pappardelle pasta
1 cup
heavy cream
3/4 cup
whole milk
1 tbsp
unsalted butter
1/4 tsp
garlic powder