Boil the fusilli, following the pack instructions.
Grate the Jarlsberg and dice the salmon.
Drain the pasta and place in a pan then add the salmon, hazelnuts, half the thyme and the cheese. Stir carefully together over a medium heat for 2-3 minutes before seasoning with salt and pepper. It's fine if the salmon is still slightly pink in the middle.
Serve with a spoon of low-fat soured cream on top.
Rate the recipe
Thank you for your feedback!
Something went wrong. Please try again