5 Ingredients or Fewer

Smoked SalmonĀ Penne

February 16, 2015
0 Ratings
  • Serves 4
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

What You'll Need
  • 12 ounces Penne pasta, or your favorite shape; imported is best!
  • 4 ounces Lox or smoked salmon
  • 1 tablespoon Olive oil
  • 1 cup Green peas; frozen are fine
  • 1 to 1 1/2 cups Whole milk or half and half
  • 1 tablespoon Flour
  • 1 tablespoon Fresh basil, shredded, or an equal amount of your favorite basil pesto
  • Salt and pepper to taste
  1. Cook the pasta according to package directions.
  2. 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.
  3. 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.
  4. Season with basil, salt and pepper. Add a bit more milk if the sauce seems too thick; it should be pourable.
  5. Toss the pasta with the sauce, and serve hot, with a sprinkling of additional pepper if desired. Mangia!

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