Creamy salmon pasta

Chop lemon thyme for the sauce; prep garlic.

Make a bouillon for the pasta: put parmigiano-reggiano scraps in hot water with chicken stock or flavoring and salt, cover and simmer about 10 minutes.

Make a roux: melt butter, add flour and cook about two minutes, lightly toasting it to get rid of the taste of the flour.

Pour in hot milk, bring to a boil and cook 2 minutes, whisking swiftly.

Grate Parmigiano Reggiano over the bechamel and season with the chopped thyme, salt, pepper and nutmeg; add a little heavy cream.

Remove the parmigiano scraps from the stock and cook the pasta al dente in it.

Transfer the cooked pasta to the sauce; save the pasta water to loosen the sauce if needed.

Heat a large skillet, melt butter, add the salmon scraps and season with salt and pepper.

Add shallots and garlic and saute on high heat briefly; do not overcook the fish.

Add parboiled greens, lemon zest and juice and stir.