Author Notes: What to do with too much lox and not enough bagels? Make this dish. It's a quick supper yet elegant enough for company. This was inspired by a recipe from Carlo Middione. —Windischgirl
ounces Penne pasta, or your favorite shape; imported is best!
ounces Lox or smoked salmon
tablespoon Olive oil
cup Green peas; frozen are fine
1 to 1 1/2
cups Whole milk or half and half
tablespoon Fresh basil, shredded, or an equal amount of your favorite basil pesto
Salt and pepper to taste
- Cook the pasta according to package directions.
- Cut the lox into 1/2 inch pieces; if using smoked salmon, break the fish into bite-size chunks. Heat the oil in a large skillet over medium heat, and add the salmon. Turn the heat to low and stir the fish to warm.
- Add the peas, stirring, then add a cup of milk and heat gently, until the peas are cooked through. Sprinkle the flour over the milk and stir in, until the sauce begins to thicken.
- Season with basil, salt and pepper. Add a bit more milk if the sauce seems too thick; it should be pourable.
- Toss the pasta with the sauce, and serve hot, with a sprinkling of additional pepper if desired. Mangia!
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Best Recipe with Noodles