Spinach Linguine with Smoked Salmon Cream Cheese Dill Sauce
Spinach Linguine with Smoked Salmon and Cream Cheese Dill Sauce
My husband says this is the best recipe I've ever made. Full disclosure, he says that quite often. I love smoked salmon and pasta. It's a happy marriage. This recipe is easy to make ahead of time. Just make the sauce and cook the pasta at the last minutes. If you are having a dinner party and want to start with seafood and then have a meat dish for the main course this works well. It's also great for Sunday brunch.
1 12 oz package Pasta Valente Spinach Linguine
8 oz package cream cheese TBSP dill weed, 3 TBSP if fresh
2 TBSP butter, preferably unsalted
1 bulb of shallots, chopped
1 cup of milk 2 TBSP Butter
1 cup frozen peas
4 oz package smoked salmon, chopped
In a saute pan, melt butter and saute shallots. Add cream cheese and milk and simmer until cream cheese is melted. Do not boil the sauce. Add frozen peas and dill weed. Cook pasta in boiling water and drain. Add the salmon to the sauce and stir. Add cooked pasta and toss together. Serve immediately. Serves 4 or 8 as an appetizer.