Pasta with smoked Salmon and Physalis

When I checked my fridge I had one slice of smoked salmon left.  Eating it just as it is was one choice, but not enough to feel satisfied. Pasta for dinner sounded great and the salmon would be the final touch on my dish.

A bit of tomato would look nice on the plate too, but my tomato season has ended and since then I have not bought any from a shop.
What now. Some orange coloured physalis caught my eye. The look like cherry tomatoes. That inspired me to chuck a few halved ones into the pasta.
The sweet and fruity taste goes remarkable well with the smoked salmon.

Recipe:
120 g pasta
1 slice smoked salmon, use more when you have some
3 tbsp double cream
1 1/2 tbsp parmesan
3 physalis
Salt and pepper

Cook the pasta al dente and drain it.
Heat up the cream, season and add 1 tbsp parmesan.
Mix the pasta in.
Top with smoked salmon and halved physalis and a big more cheese