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Smoked Salmon & Spring Pea Penne Pasta

Source of Recipe


Internet



List of Ingredients



• 2 Tbsp unsalted butter
  
• 4 Tbsp minced shallots
  
• 1 cup dry white wine
  
• 1 cup heavy cream
  
• Sea salt
  
• Freshly ground black pepper
  
• 8 ounces penne rigate pasta
  
• 2 cups fresh peas
  
• 1 pound smoked salmon, skinned and trimmed of any dark connective tissue, sliced thin, then cut into julienne with the grain
  
• ¼ cup snipped fresh dill
  
• 1 cup finely grated aged Parmesan cheese
  






Instructions



1. Bring water to boil in a large saucepan. Season generously with sea salt.
   
   To make sauce:
   In a large, deep nonstick skillet, melt butter over medium-high heat. Add shallots, cooking until tender and translucent, about 4 minutes. Add white wine, cooking until reduced by half, about 4 minutes. Add heavy cream, cooking until reduced to coat back of a spoon, about 8 minutes. Remove from heat. Season with salt and pepper to taste. Reserve.
   
   
2. To cook pasta:
   Add pasta to the boiling water, cooking al dente as directed, about 10 minutes. Add the peas, cooking until al dente, about 2 minutes. Transfer to a colander, allowing to drain. Transfer to the sauce.
   
   
3. To serve:
   Return sauce to a simmer, reducing until lightly thickened to coat the pasta. Remove from heat. Add the smoked salmon (which will warm in the pasta), half the dill and Parmesan. Divide and mound the pasta artistically in the center of your warm serving plates. Sprinkle with the remaining dill and Parmesan. Serve immediately.
   
   Makes 4 servings.