Pasta with Maine Smoked Salmon, Arugula and Pine Nuts

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.

Important: If you make this, be sure the check the country of origin on your pine nuts.  “Pine nut-associated cacogeusia” is a disorder came to light last winter that causes some people to experience a metallic taste in their mouth for up to two weeks after eating some pine nuts. The problem appears to be associated with pine nuts sourced from China. From what I understand, pine nuts from Italy have not caused the disorder. Just be warned. If you’re not into risking it, a good substitute in this recipe would be chopped walnuts.

Pasta with Maine Smoked Salmon, Arugula and Pine Nuts – serves 4-6

1/2 lb dry short pasta
3 C arugula, chopped
1 t 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 for 1 – 2 minutes less than directed (it will continue to cook as it steams the arugula). Drain, rinse, 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