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Saturday, April 15, 2017

Salmon penne

1cup cream cheese, softenened
2 tbls dill weed
1 1/2 lb. penne
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1 jar salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper

Procedure

Cook penne in lots of boiling salted water until al dentecooked through and tender but still retaining some texture and chew.
Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.