Smoked Salmon... Pasta for Guests
It's a strange thing, I think. I really like smoked salmon. It's delicate but can totally change a dish, which is really cool. I got a whole lot of it sitting in the frigo slowly dying - now that our Montreal Bagels are officially finished :-( So, I've gotta get some creative and think something up myself. This poses a problem however because I'm feeling totally UNcreative of late. Burnt out maybe. It's a complete drag though because I was really looking forward to cooking all kinds of crap over the summer. You know, no time restrictions, great weather, sleeping in therefore lots of energy and farmer's market bounty. And yet - here I am feeling dry, tired and thoughtless. Truth be told, I've been living on these Montreal bagels for the past week and a half (which ain't a half bad life, I won't lie) and avoiding the kitchen like nobody's business.
I guess that it's all gotta change though. Can't keep this listlessness in the kitchen up forever. We have to eat and I need to find some energy.
My food box helped just a little bit this week by bringing me a whole big batch of fresh basil. So, after a quick pesto was whipped up in the blender the rest of the dish took shape. Pasta, Cream Fraiche (sounds hard but it's easy and worth it), green beans, smoked salmon. Do what you like with the green beans. If they're not your thing then try fresh peas or just add more spinach. Totally tasty AND, after a nice plateful, I feel just a little bit more inspired.
Smoked Salmon and Creamy Pesto Pasta
Serves 6 - 8
Penne or Rotini Pasta, boiled in salted water to al dente
1 large bunch of basil (about 2 1/2 cups)
1 cup of walnuts or pine nuts
1/2 cup of parmesan
1/2 cup olive oil (I used half olive oil and half water though)
1 1/2 tsp salt
1/2 red onion sliced thin (green onion, leek or chive would work well too)
3 cups of green beans, cut in half
3 cups of spinach, cut up small
2 cups creme fraiche (literally mix 1 cup of heavy cream with 1 cup of sour cream and let it sit for a bit)
For the pesto:
Place the basil leaves, walnuts and olive oil in a blender and blend until pureed. Add the parmesan and salt and blend until mixed. Should make almost 2 cups or so.
In a large pot saute the onion and green beans just until soft and pliable. Add in the spinach and let it wilt. Turn the stove to low heat and add in the pesto. Mix well. Add in the creme fraiche little by little mixing well. That way you can decide how thick you want the sauce. Once it's at the thickness you like mix it in a large bowl with the cooked pasta and serve.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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