Artichoke and Smoked Salmon Pasta
Warm Artichoke, Red Pepper and Smoked Salmon Pasta
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Main,Savoury | Boil | Less than 30 minutes |
Ingredients
- 4 Tbsp. Olive Oil
- 1 Cup Chopped Onion
- 1 6-.5 oz. Jar Marinated Artichoke Hearts, Reserving Marinade
- 6 Cloves Garlic, Thickly Sliced
- 2 Tsp. Grated Lemon Zest
- 1/8 Tsp. Red Pepper Flakes
- 1 Cup White Wine
- 1 Cup Chicken Stock
- 1/2 Pound SeaBear Smoked Salmon
- 2 Tbsp. Freshly Squeezed Lemon Juice
- 2 Tbsp. Chopped Fresh Italian Parsley
- Salt & Pepper to taste
- 1 Pound Linguini
- 1 Cup Diced Tomatoes
- 1/3 Cup Grated Asiago Cheese
Method
In a large saute pan, heat the olive oil over medium low heat. Saute onions, chopped artichoke hearts, garlic, lemon zest and red pepper flakes until the onion starts to turn color...about 10-12 minutes.
Add the wine and stir gently to dislodge any browned bits from the bottom of the pan. Continue to cook until liquid is reduced by half. Add the stock, and break up pieces of smoked salmon into the mixture. Add lemon juice, 1 tablespoon of parsley, and salt and pepper. Bring to a boil, then simmer until slightly thickened, about 10 minutes.
While the sauce is simmering, cook the pasta in boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, about 2 minutes. Add the remaining parsley, diced tomatoes and Asiago cheese and mix well. Turn pasta out onto a warm platter and serve
