Smoked Salmon Pasta
Smoked salmon with pasta in a sauce of shallots, garlic, white wine, lemon, and cream, with toasted pine nuts and parsley.

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Smoked Salmon Pasta

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Ingredients

Adjust Servings:
8 ounches Pasta
Salt
0.25 cup Pine Nuts
2 tablespoons Olive Oil Extra-virgin
0.3 cup Shallot Chopped
2 cloves Garlic Minced
0.3 cup Dry White Wine
0.25 cup Cream
1 tablespoon Lemon Juice
2 tablespoons Lemon Zest
2 tablespoons Parsley Fresh, chopped
4 ounces Smoked Salmon Bite sized pieces
Black Pepper Freshly ground
Cuisine:
  • 25 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Put pasta water on to boil

Heat to boiling a large pot with at least 4 quarts of salted water in it.

2
Done

Toast the pine nuts

While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

3
Done

Start cooking the pasta

Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente.

Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.

4
Done

Prepare the sauce

While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let boil down by half.

If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

5
Done

Add pasta, some pasta cooking liquid, smoked salmon, toasted pine nuts, parsley, zest to sauce

Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

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