Penne With Smoked Salmon and Peas

"Make sure you get good smoked salmon."
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
25mins
Ingredients:
12
Serves:
4-8
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ingredients

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directions

  • Cook pasta in salted boiling water.
  • Cook, stirring until the pasta is"al dente".
  • Drain the pasta and return it to the warm pot.
  • Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
  • Simmer till heated through.
  • Stir.
  • Add salt and pepper to taste.
  • Garnish with fresh dill.

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Reviews

  1. This was incredibly yummy! The BH could not believe that I was using some of our precious smoked salmon to make a pasta dish, but once he had a try he stopped complaining and ate up like a good boy. The only changes I made was to use a vegetable broth instead of chicken, and to stir in a little cream into the sauce. We can't wait to try this one again!
     
  2. Liked this a lot Miss Rita...very easy and nice for a hot summer day...If you are like JanRoundOz above and want a heavier twist to this dish, you can simply add a touch of cream and about 1/3 of a cup of boursin cheese (or Rondele, any spreadable herbed cheese). It will melt right into the warmed pasta and add a touch of creaminess without being too heavy for the dish. Great recipe Rita..thanks again!!!
     
  3. Sorry, but this didn't work for us at all. We didn't have a scallion, but otherwise followed exactly. Taste test caused us to reach for the cream, as other reviewers did, but we couldn't seem to salvage it. it was too bitter lemony, and more stock and cream helped, but not enough. Sorry.
     
  4. This was just ok for us. I think my 6-year old liked it best! It was definitely easy to prepare and had a simple, fresh taste, but seemed to be missing something. My husband added some blue cheese to his and thought that added to the dish.
     
  5. This is a good, easy to make dish that stretches a small amount of a pricy ingredient a long way. One observation: a pound of pasta is eight servings, not four. I was cooking for myself, so made 1/4 of the recipe, but a standard 2-ounce portion of small whole wheat shells. I did not have a quarter cup of either stock or broth and did not want to open a can for such a small amount, BUT I did have some heavy cream in the fridge, and the cream worked very well to marry the ingredients and counterpoint the sharpness of the lemon. The peas are a great addition, adding color and fiber. I would certainly serve this to anyone.
     
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Tweaks

  1. This was incredibly yummy! The BH could not believe that I was using some of our precious smoked salmon to make a pasta dish, but once he had a try he stopped complaining and ate up like a good boy. The only changes I made was to use a vegetable broth instead of chicken, and to stir in a little cream into the sauce. We can't wait to try this one again!
     

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