A little mascarpone cheese makes this smoked salmon pasta extra creamy.
A good Italian pasta dish with cream sauce is one of our favorite spring meals. Add some smoked salmon into the mix and you’ve got a balanced weeknight dinner that takes hardly any time at all.
Elena Davis shares how to put this smoked salmon pasta together. She shares how to swap out the smoked fish for fresh, a trick for heating up your frozen peas, and a bread recipe that goes along perfectly.
Smoked Salmon Pasta with Mascarpone and Petite Peas
- 8.8 oz (250 gr.) Mascarpone cheese
- 1/2 cup (50 g) Parmigiano cheese
- 1/3 (80 g) cup heavy cream
- 2 Tbs freshly squeezed lemon juice
- Zest of one lemon
- 6 oz smoked salmon, variety of choice
- 1 lbs (454 g) pasta, variety of choice
- 1/3 cup (45 g) of petite green peas, frozen
- pepper to taste
- 2 Tbs kosher salt for pasta water
- 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