Garlic Red Pepper Pasta with Smoked Salmon

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  • A package Peperonata fresh pasta (garlic, red pepper parsley)—or any fresh high quality pasta
  • 6 ounces smoked salmon pieces
  • 2 TBSP. fresh minced chives
  • Splash white wine
  • 1 clove garlic mashed
  • Salt and pepper to taste
  • 2 leeks, washed and chopped
  • 1 red pepper chopped
  • Splash chicken broth
  • Parmesan cheese
  • 1 tsp. olive oil

Cook pasta as directed (about 4 minutes for Fresh Pasta)-drain saving ½ cup pasta water if needed later

Heat olive oil in large pan

Sauté leeks, garlic and red peppers until tender but not too soft

Add smoked salmon, deglaze with white wine

Add chicken stock and pasta, fresh chives and toss

(optional 2 TBSP. crème fraiche)

Toss in pasta and toss with tongs for about one minute for flavors to absorb

Garnish with parmesan cheese