Smoked Salmon Pasta
Ingredients
- 8 ounces spaghetti (or other pasta of your choice)
- salt
- ¼ cup pine nuts
- 2 tbsp extra virgin olive oil
- ⅓ cup chopped shallots or onions
- 2 cloves garlic minced
- ⅓ cup dry white wine
- ¼ cup cream
- 1 tbsp lemon juice
- 2 tbsp lemon zest divided
- 2 tbsp chopped fresh parsley or dill
- 4 ounces hot smoked salmon cut into bite-sized pieces
- black pepper freshly ground
Instructions
- Toast pine nuts in a large pan. Heat slowly over low-medium heat, stirring occasionally, until lightly browned. Remove pine nuts from the pan and set aside.
- Follow the directions on the pasta package for an al dente result. While the pasta is cooking, prepare the sauce.
- In a pan, heat olive oil. 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, add the cream and let boil a minute more.
- Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve (pasta water can be substituted with 1 tbsp of lemon juice, if desired). Drain the pasta and add it to the pan 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.