Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce
Just-cooked pasta is tossed with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 lb penne or your favourite shaped pasta like bowties (long pastas like spaghetti don't work as well)
- 1 cup cream cheese room-temperature
- 1 bunch fresh dill chopped
- 4 green onions sliced
- 1 lemon juiced and zested
- 1 heaping spoonful Dijon mustard
- 1/4 cup capers
- 8 oz smoked salmon or more
- Sea salt and freshly ground black pepper sprinkled to taste
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Add pasta and cook al dente, until the pasta is cooked through but still pleasantly chewy.
- Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet.
- Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients.
- While the pasta is still steaming hot it will easily melt the cream cheese and form a rich, creamy sauce. Season with salt and pepper. Serve immediately.
