Smoked Salmon Pasta With A Light Cream Sauce Recipe

INGREDIENTS:

• 8 ounces uncooked linguini
• 2 tbsp vegetable oil
• 1/2 onion, small dice
• 3 garlic cloves, minced
• 2 medium tomato, medium dice
• 1/2 cup frozen peas, thawed
• 5 ounces smoked salmon, cut into large chunks
• 1/3 cup dry white wine
• 1/3 cup heavy cream
• 1 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/3 cup Parmesan cheese

INSTRUCTIONS:

1. Fill a large pot with at least 4 quarts of water. Bring the pot of water to a boil over high heat. Once it is boiling, season the water with 1 tbsp of salt for every 4 quarts of water. Add the pasta to the water and cook, uncovered on high heat for 8-10 minutes or until the directions on the pasta package say otherwise. You want your pasta to be al dente, cooked but a little firm.
2. Drain the pasta and rinse in cold water to stop it from cooking. If you are preparing just the noodles ahead of time, drizzle oil on the pasta and mix, to prevent them from sticking to one another.
3. After you drain the water, use the same pot for the sauce. Heat over medium heat and add the 2 tbsp oil. Add the chopped onion and garlic and saute until the onion becomes translucent, about 2-3 minutes. Add the chopped tomatoes and cook for 1 more minute. Add the salmon and white wine and let the wine reduce a little, about 30 seconds.
4. Add the cooked pasta, heavy cream, lemon juice, salt and pepper. Stir well to combine. When the pasta is coated in the sauce, add the Parmesan cheese. Adjust the seasonings if necessary and serve immediately.

Source: Cherry on my Sundae