Lemony Smoked Salmon Pasta with Peas
This simple pasta dish uses smoked salmon, lemon, and peas to create an easy weekday meal that's good enough for company.
Ingredients
- 8 ounces pasta bow-tie, penne, fettuccine cooked 1 minute less than package directions, drained, ½ cup pasta water reserved
- 6 ounces smoked salmon flaked
- 1 cup fresh or frozen peas if fresh, blanch in boiling water for 2 - 3 minutes until crisp-tender, run cold water over to stop the cooking, if frozen, no need to thaw
- Zest and juice of 1 large lemon zest the lemon into the half and half or cream and allow to sit while you prepare the salmon and the pasta cooks. Do NOT add the lemon juice to the half and half or you will have curdled milk...YUCK
- 1 ½ cups half and half or cream (I have made it with both, whatever you have in the fridge)
- ½ teaspoon cornstarch If making with milk, then 1 teaspoon should thicken it up adequately
- ½ teaspoon fresh or dried dill or to taste
- Salt and freshly ground pepper to taste
Instructions
- Mix the cornstarch with a bit of water in a small container, then into the cream or half and half I find that cornstarch does not blend well directly with cream, so a little water first helps it be more homogenous. Pour and heat in a large skillet over medium heat; add the pasta and peas, simmer for about 2 - 3 minutes, or until the pasta is well coated, then gently stir in the flaked salmon. Add the lemon juice and cook until all is hot. Taste and adjust seasonings. Add the dill, stir gently. Add some of the pasta water if it seems to dry. Serve in heated bowls.
Nutrition
Serving: 1 servingCalories: 412kcalCarbohydrates: 53gProtein: 17gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 43mgSodium: 377mgFiber: 4gSugar: 14g
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