Orexa spaghetti with salmon

Ingredients

 300g dried OREXA spaghetti
 40gParmigiano-Reggiano
 40gbasil
 5ggarlic (1 medium clove)
 ½ cup cream
 1 cup milk
 200g cold smoked salmon, roughly torn apart
 Black pepper
 1 teaspoon lemon juice

Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.
Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.
Add the basil, garlic, cream and milk and process until smooth.
Pour the sauce into a saute pan and when the pasta is about 1 minute away from being done, turn the heat on to high.
Bring the sauce to a boil, and cook until it starts to thicken.
Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.
Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice.
Plate and serve immediately.