Wednesday, June 1, 2016
Now that we are back in Oregon for the summer our days are very busy. When it's time for dinner we are more than ready for a quick and substantial meal. Many hours are needed to get the house and yard back together. In January this year there was 20 inches of rain. That and some unusually heated days brings along a very aggressive set of weeds.
The great thing about this dish is you can use any type of pasta or grain, you can add peas, asparagus, spinach or even broccoli. Smoked trout would be wonderful too. Maybe a different sauce, it's up to you. This dish is an example of how one simple ingredient can be exchanged for another depending on what is available and what you like. Have fun with your food. This is not a new exotic dish, but this is my way of preparing this meal.
Makes enough for 2 to 3 people
8 ounces of pappardelle noodles (I used dried from Trader Joe’s)
2 tablespoons olive oil
1 garlic scape (sliced thinly)(you can use shallots or garlic or half n half of both)
1 lemon, juice and zest
¾ cup of heavy cream
1 tablespoon tomato paste (I used the concentrated kind out of the tube) 1 tablespoon capers (rinsed)
½ pound smoked salmon
¼ to ½ cup of pasta water, if needed
2 tablespoons fresh dill, (chopped)
¼ teaspoon fresh cracked pepper
First cook the pasta in a large pot of salted boiling water, mine took about 10 minutes (go by the package directions as it also depends on shape that you use). (You want the pasta to have a slight bite to it). Before done scoop out 1 cup of the water and set aside. Drain into a colander.
This next part goes pretty fast.
In a medium sized skillet on medium heat add olive oil and then garlic scape. Stir occasionally until tender, about 3 to 5 minutes. Add lemon juice and zest, heavy cream, tomato paste, capers and salmon. Stir and simmer a few minutes.
Add pasta water if pasta is a little dry, then add dill. Finish with fresh cracked pepper. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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