Smoked Salmon Pasta with Mascarpone Cream and Petite Peas
This dish may sound fancy until you see it takes about 30 minutes to prepare! A new favorite to make often for a quick dinner.
Servings: 6 -8
Ingredients
- 8.8 ounce Mascarpone cheese 250 g
- ½ cup Parmigiano cheese 50 g
- ⅓ cup heavy cream 80 g
- 2 tablespoons freshly squeezed lemon juice
- Zest of one lemon
- 6 ounces smoked salmon variety of choice
- 1 pound pasta variety of choice 454 g
- ⅓ cup petite green peas, frozen 45 g
- pepper to taste
- 2 tablespoons kosher salt for pasta water
Instructions
- Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of pasta. After water boils add the salt.
- In a large size mixing bowl add: mascarpone cheese, parmigiano, lemon juice, lemon zest, and heavy cream. Whisk until combined and creamy. Set aside.
- Cut the smoked salmon into large chunks. Set aside.
- Boil pasta according to package directions.
- When there is 5 minutes left in cooking the pasta -add the peas to the boiling water. Taste pasta before straining to make sure 'al dente'.
- Strain pasta and peas. Mix right into the bowl with prepared mascarpone cream mixture. Stir to combine.
- Add the smoked salmon and stir again.
- The sauce will seem runny at first. It will take about 5-8 minutes for the hot pasta to thicken it.
- If desired: Garnish with sliced lemons and fresh ground pepper
Notes
Delicious as leftovers!
Nutrition
Calories: 586kcal | Carbohydrates: 59g | Protein: 22g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 387mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 1mg
