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