Serves 2-3
INGREDIENTS:
- 8-12 ounces smoked salmon, chopped or flaked into bite size pieces
- 8 ounces dried pasta
- 1/2 small white onions, finely diced
- 1 clove garlic, minced
- 2-3 Tbs butter for sauteing garlic and onions
- 1 3/4- 2 cups heavy cream
- approx. 1 cup frozen peas
- 2-3 Tbs fresh chopped dill
- 1 Tbs lemon zest
- salt and pepper to taste
PROCEDURE:
Once the water comes to a boil, add the pasta and stir that around. (Try to use a type of pasta that will be good for holding the cream sauce like large shells or bow tie pasta.)
At the same time, use another large sauté pan, with a couple of Tbs of butter, to sauté the diced onions and garlic.
After a couple of minutes, when the onions have softened up, add the heavy cream. Adjust the heat so that the cream is cooking down, but not boiling over and, while that's happening, you'll have plenty of time to flake or cut the smoked salmon you're using into bite sized pieces.
Once the cream has cooked down for about 5-6 minutes, add a good handful of frozen peas and let those go for a minute and then sprinkle in the fresh chopped dill and the lemon zest and, finally, add the smoked salmon and, once that has warmed through, turn the heat off.
Smoked Salmon Pasta
A great flavor combination!
When the pasta is done, drain it through a colander in the sink and add it to the pan with the smoked salmon and gently mix it together, trying not to break up the salmon to much.
HINTS:
Substitute smoked ham for the smoked salmon if you prefer. If you double this recipe, you won't need to double the cream try using 2 3/4 cups -3 cups for four-six servings.
