Penne With Smoked Salmon And Peas Recipes

Steps:

• Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.

Steps:

• 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.

Steps:

• Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.
• Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

Steps:

• Cook pasta in plenty of boiling salted water per package directions. (al dente).
• Melt butter in frying pan and add shallots.
• Sautee' 1-2 minutes until they begin to sweat.
• Add asparagus and continue to sautee' until crisp-tender.
• Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
• Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a small saucepan, melt butter over medium. Add shallot; season with salt and pepper. Cook until soft, about 5 minutes. Add wine and cook until evaporated, about 5 minutes. Add cream; bring to a boil. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cream mixture to pasta pot, along with lemon juice, smoked salmon, and chives. If necessary, adjust consistency with reserved pasta water and season with salt and pepper.

Steps:

• Bring a large pot of salted water on to boil. Season it liberally with salt. When it boils, add your choice of pasta. Cook to el dente, until the pasta is cooked through but still pleasantly chewy.
• Scoop out 1 cup or so of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water, about 1/2 cup or so in total then immediately add the rest of the ingredients.
• While the pasta is till steaming hot toss well melting the cheese and forming the creamy sauce. Season with salt and pepper. Serve immediately.

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Steps:

• Cook pasta in salted water according to package directions to al dente. Drain and keep warm.
• Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes. Add the salmon pieces, peas and cream and heat through.
• Pour sauce over pasta and serve.