Smoked Salmon and Mixed Pea Pasta; Arugula Pesto
Today’s Smoked Salmon recipe features two types of peas—sugar snap and snow—and arugula.
Arugula—an aromatic salad green popular in Italian cuisine—is also known as rocket, roquette, rugula, and rucola.
Like most salad greens, arugula is very low in calories and is high in vitamins A and C.
In Roman times, arugula seeds were used for flavoring oils and as an ingredient in aphrodisiac preparations. Romans typically served a salad of arugula, romaine, chicory, mallow, and lavender, seasoned with a cheese sauce.
In honor of the green's long Italian history, we’ve included a recipe for arugula pesto.
Smoked Salmon and Mixed Pea Pasta
Adapated from a recipe by Chrissy Freer in Australian Good Taste, November 2006, Page 49.
Prep time 10 minutes; cook time 15 minutes
12 oz spaghetti
12 cup sugar snap peas, trimmed
1/2 cup snow peas, trimmed, thinly sliced lengthwise
1/4 cup light sour cream
1 teaspoon finely grated lemon rind
2 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 bunch arugula (rocket), ends trimmed, chopped
6 oz smoked Sockeye Salmon (Nova Lox), thinly sliced
1 bunch arugula, stems removed (about 4 oz)
2 3/4 teaspoon sea salt
1/3 cup organic extra virgin olive oil
Organic black pepper to taste
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