Pasta with Salmon and Creamy Zucchini Sauce | RICARDO

Ingredients

• 3/4 lb (340 g) salmon filet with skin
• 2 tbsp (30 ml) basil pesto
• 1 lb (450 g) spaghetti
• 2 shallots, thinly sliced
• 1 garlic clove, finely chopped
• 2 tbsp (30 ml) olive oil
• 4 zucchini, grated
• 1/2 cup (125 ml) 15% cooking cream or 35% cream
• 1/3 cup (25 g) fresh Parmesan cheese, grated, plus more for serving
• 1 lemon, zest finely grated and juiced
• 1/4 tsp red pepper flakes, or more to taste
• Basil leaves, to taste (optional)