How to Make Smoked Salmon Pasta Primavera

Want an easy yet elegant dish to serve your guests? Make them think you spent all day in the kitchen (when you really didn't) with this Smoked Salmon Pasta Primavera recipe.

Things You'll Need

• The Sauce:
• 4 tbs butter
• 2/3 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp grated nutmeg
• ¼ teaspoon ground black pepper
• 1 medium bag of penne pasta
• The vegetables:
• 4 tbsp olive oil
• 1 garlic clove, minced
• 1 yellow pepper, cut into strips
• 1 red pepper, cut into strips
• ½ lb. snow peas
• 1 large carrot, diced
• 8-12 oz package of smoked salmon
• Small sauce pan
• Large serving bowl
• Pot to cook pasta
• Frying pan to cook vegetables

Instructions

The Pasta and Sauce

1. Fill a large pot with water and salt it generously. Bring to water to a boil and add the penne. Cook for seven to nine minutes (until al dente).

2. Begin the sauce. In a medium sized, heavy bottomed sauce pan add the butter and cream. Bring to a boil. Turn down the heat and allow the mixture to simmer for one minute, until slightly thickened.

3. Add remaining sauce ingredients. Add the Parmesan, nutmeg, and pepper to the butter and cream. Turn to low heat and continue to simmer. Stir occasionally.

The Vegetables and Smoked Salmon

1. Begin to cook the vegetables. While the sauce is cooking, heat the olive oil in a large skillet.

2. Add the vegetables. Once olive oil is heated add the garlic and vegetables to the skillet. Sauté for 4 to 6 minutes or until vegetables are crisply tender. Season the vegetables with salt and pepper.

3. Add the smoked salmon. Remove the smoked salmon from the package and break into small chunks. Add a small portion of the chunked salmon to the cream sauce and stir.

4. Drain the pasta. Once the pasta is cooked, drain it and place in a large bowl. Add the sauce, vegetables and remaining smoked salmon to the pasta bowl and mix thoroughly.

5. Place on a serving dish and sprinkle with Parmesan cheese.

Tips & Warnings

• To add an extra smoked salmon flavor, add a small amount of the smoked salmon oil from the package into the cream sauce and stir.