Pasta with Smoked Salmon and Peas -- Easy


Pasta with Smoked Salmon and Peas -- Easy



Smoked salmon is not common in Italy, while in Northern Europe, especially Scandinavia, it is extremely popular. But in Italy this special fish has one principal use: tossed in with pasta. Here is an attractive and super-easy pasta dish with smoked salmon and peas.


Like other pasta with seafood dishes, this one does not contain cheese. Cheese can be used in the antipasto, or strips of cheese, like Parmesan sliced off the block with a vegetable peeler, can be served on the salad.


The dish is made fresh and served hot. The recipe serves six. A salad is a nice accompaniment.


A hearty, chilled white wine, such as an un-oaked Chardonnay or a Viognier, or a somewhat cooled Pinot noir or Chianti (20 minutes in the refrigerator before serving) would be my pairing with this dish.


1 medium-large clove garlic

2 tablespoons olive oil

3/4 cup heavy cream

3/4 teaspoon salt, plus more if needed

1/2 teaspoon paprika

1/8 teaspoon black pepper

A pinch of cayenne

1 cup frozen peas

4 ounces smoked salmon, cold-smoked preferred

1/2 pound short pasta, such as penne or farfale (“bow ties”)

A little of the hot water from boiling the pasta, saved


Heat a large quantity of water for cooking the pasta. Keep it hot until time to cook the pasta.


Put garlic through a garlic press or mince it finely. Place in a large microwaveable bowl, from which the pasta will be served. Add olive oil, mix with the garlic, then microwave for 1 minute.


Add cream, salt and spices, and microwave 1 minute. Mix in frozen peas and hold until pasta is nearly cooked.


Cut salmon into 1/2-inch squares and keep ready for tossing with the pasta.


Add a teaspoon salt to the pasta water and boil the pasta, stirring constantly for the first 30 seconds so pasta does not stick together, then often during the cooking. After 7-8 minutes, depending on the pasta, cool then bite into a piece of pasta to test for tenderness. As soon as all crunch is gone from the pasta and it starts to become tender, drain it, saving a little of the cooking water in a cup.


Put the bowl with the cream and pea mixture back in the microwave and heat for 2 minutes, or until peas are hot. Stir, add the cut salmon and the drained, cooked pasta and toss well. If the sauce is dry, add a little of the hot pasta-cooking water. Taste, and if under-salted, add a little (the salmon may be salty, so be cautious).


Serve immediately.

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