Rotelle with Smoked Salmon and Dill

Name: Rotelle with Smoked Salmon and Dill
Yield: 4 servings
Ingredients: 1 pound rotelle or other corkscrew-shaped pasta; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 3–4 thick scallions, chopped; 2 garlic cloves, minced; 1 cup half-and-half cream; 1 cup thawed frozen peas; 2 teaspoons finely grated fresh lemon peel; 1/4 cup minced fresh dill; 6 ounces sliced smoked salmon, cut crosswise into thin strips; 1/2 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This is a lavish dish, creamy and smoky tasting. It’s an elegant choice for dinner, say on a weekend night, especially good with a crisp white wine. If you’re entertaining, consider serving the pasta topped a dollop of salmon caviar.

Ingredients

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Scale Recipe

1 pound rotelle or other corkscrew-shaped pasta
2 tablespoons extra virgin olive oil
2 tablespoons butter
3–4 thick scallions, chopped
2 garlic cloves, minced
1 cup half-and-half cream
1 cup thawed frozen peas
2 teaspoons finely grated fresh lemon peel
1/4 cup minced fresh dill
6 ounces sliced smoked salmon, cut crosswise into thin strips
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Instructions

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Cook the rotelle in lightly salted water until it is al dente.

Drain, saving a small amount of the cooking water, and set aside.

While the pasta is cooking, heat the olive oil and butter in a large sauté pan over medium heat.

When the butter has melted and looks foamy, add the scallions and cook for or until softened slightly.

Add the garlic and cream and cook for 3– or until thickened slightly.

Add the peas, lemon peel, and dill and heat to a simmer.

Add the pasta and toss to coat it completely.

Add the smoked salmon and Parmesan cheese and toss ingredients again.

Add some of the pasta cooking water if needed for a moister sauce.

Season to taste with salt and pepper.

Makes 4 servings.

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