Florentine Salmon and Spinach Pasta Sauce (Fiorentina di salmone e salsa di pasta agli spinaci)

Directions
Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

1. Toast the pine nuts by putting them in a frying pan on a medium heat for about 4-5 minutes or until they become a golden brown, while toasting keep on stirring the pine nuts as they have a natural oil to them and burn very easily.
2. Take pine nuts off the heat, if using frozen spinach don't worry about chopping it, if using fresh dice the spinach finely and put to one side. Now dice the salmon - if fresh put in oven for about 10 minutes on 220 degrees C to cook it, if smoked start dicing. Once the spinach and salmon are diced combine with the toasted pine nuts in a bowl mixing together until well combined.
3. Now put in a frying pan on a medium heat for about 8 minutes or until cooked, while on the frying pan add Alfredo sauce and continue to stir to avoid the sauce sticking the bottom (hint: if the sauce is too thick put in a cup of pasta water to thin it).
4. Cook pasta to packet directions.
5. Combine pasta and sauce together and serve with crusty sauce and Parmesan on top.

Tip

You can add smoked chicken instead of the salmon for a change or if you're not a big fan of fish.