Email us

503-248-2015

Pam’s Creamy Lemon Pappardelle with Scottish Smoked Salmon

By Pam Henderson, Retail Manager

Serves 2-4

1 tablespoon butter

1 large shallot, minced

1/2 cup dry white wine

A pinch of sugar

1 1/2 cups cream

1 generous tablespoon lemon zest

1 8.8 ounce package pappardelle

Juice of 1 lemon

1/3 pound Scottish smoked salmon, torn into bite-size pieces (I got mine at Newman’s in City Market)

3/4 pounds asparagus, cut on the bias (1/4 inch thick, 1 1/2 to 2 inches long), blanched, shocked, and drained

1/4 cup minced Italian parsley, plus more for garnish

Salt, to taste

Freshly ground black pepper, to taste

Shaved parmesan cheese, for garnish

Melt the butter in a large saucepan over medium heat. Add the minced shallot, and sauté until translucent, about a minute or two. Add the wine and sugar and reduce until nearly dry. Add the cream and lemon zest, bring to a boil, reduce to a simmer, and cook until slightly thickened or the sauce coats the back of a spoon

Meanwhile, cook the pappardelle according to the package directions until al dente. Drain well, saving a cup of the pasta water.

Stir the lemon juice into the sauce and add asparagus and parsley.  Season to taste with salt and pepper.  Toss the sauce with the pappardelle and salmon (adding a bit of the reserved pasta water if needed), and serve immediately topped with shaved parmesan cheese and additional parsley.

www.ingoodtastestore.com

Copyright 2000-2006 Culinary Adventures, all rights reserved.