Smoked Salmon Pasta
We adapted today's recipe from one by FoodBuzz-featured publisher Kevin Lynch of Toronto, Canada, author of the Closet Cooking blog.
As Kevin says, “I started with a basic sauce of butter, shallots, garlic, white wine, lemon and cream. Of course dill goes really well with salmon, and asparagus and peas add a nice freshness and touch of green.”
“I imagine that broiled or poached salmon would also work well. When tomatoes are in season, try adding some, diced.”
2 servings penne
2 tablespoons butter
2 shallots (chopped)
2 cloves garlic (chopped)
1/2 cup white wine
1 lemon (juice and zest)
2 handfuls asparagus (cut into 1-inch pieces and steamed)
2 handfuls cooked peas
3 tablespoons heavy cream
2 handfuls fresh dill, chopped (or 4 tablespoons dried dill)
Salt and pepper to taste
Start cooking the pasta.
Melt the butter in a pan. Add the shallot and sauté until tender, about 2-5 minutes.
Add the garlic and sauté until fragrant, about 1 minute. Add the wine and lemon juice and simmer to reduce to half, about 5 minutes.
Add the asparagus and cook until tender, about 2-3 minutes.
Drain the pasta reserving some of the liquid.
Add the pasta, peas, smoked salmon, heavy cream, lemon zest, dill, salt and pepper and remove from heat.
Add some of the reserved water and toss to coat.