Pasta with Maine Smoked Salmon, Arugula and Pine Nuts
Posted: November 21st, 2009 | Author: yankeecook | Filed under: Fish, Fresh Herbs, Legumes and Nuts, Pasta, Pescatarian, Sauces, Under 30 Minutes, Yankee Cook Recipes (all) | Tags: Arugula, Fast, Nuts, Organic, Pasta, Pescatarian, Sauces, Smoked Fish, Smoked Salmon, Under 30 Minutes, Yankee Cook Recipes (all) | 3 Comments »
This is a hearty, nutritious pasta dish that can be made in under a half hour. Pine nuts contain vitamins A, E and K, niacin and folic acid. Arugula also offers vitamins A, K and folic acid along with calcium, iron, zinc and potassium and salmon offers omega-3. The sweetness of the pine nuts compliments the smoked salmon’s briny tang, and the Mornay sauce mellows the arugula’s pungency. I didn’t take pictures of the process because I thought it was too simple to post here – it’s not like the pasta is homemade. But it turned out to be really good and so I decided to share it.
Like anything else, I prefer to use all natural smoked salmon made without coloring. I’ve had pretty good luck with Ducktrap River from Maine – good flavor, not too oily and never stringy or tough - but I’m sure there’s an equally good smoked salmon purveyor near you. Enjoy.
Pasta with Maine Smoked Salmon, Arugula and Pine Nuts – serves 4-6
1/2 lb dry short pasta
3 C arugula, chopped
a drizzle of olive oil
6 ounces smoked salmon, cut into small squares
1/4 C raw pine nuts
1 1/2 C Mornay Sauce (recipe follows)
Start by cooking the pasta as directed. Drain, rinse if desired, and pour into a large casserole dish with a lid. Drizzle with a little olive oil, add the arugula and gently toss. Cover to allow the arugula to lightly steam with the hot pasta.
Meanwhile, make the Mornay sauce (recipe below).
Toss the salmon and pine nuts with the pasta, add the sauce and toss to coat.
Mornay Sauce – about 1 1/2 cups
1 T butter
1 T flour
1 C milk
1-2 T grated Pecorino Romano or Parmesan cheese
salt to taste
In a small saucepan, melt butter. When it begins to foam, stir in the flour. Allow to cook, stirring with a wire whisk for about 2 minutes. Stir in milk and allow to thicken, then stir in the cheese. Season with salt.
Ingredient Origins: Pasta – Iowa, Organic arugula – Maine,Olive oil – Italy, Smoked Salmon – Maine, Butter – Maine, Flour – Vermont, Organic milk – Vermont, Pecorino Romano cheese – Italy, Pine nuts – Italy
arugula, the best veggie in the world! i just had to drop a line to tell you that i am making a chocolate orange bourbon pie for thanksgiving! cant wait to try it! happy holiday to you!
Yum! This was our first sampling from the yankeecook. It was a big hit.
Thank you for checking out my website! I’m so happy that you liked the recipe.