Recipes
Hot Smoked Salmon Pasta
This Late Summer Pasta with Hot Smoked Salmon is the perfect dish to celebrate the summer season's fresh flavors. The fresh flavors of any season, really! Tender fettuccine is tossed with flaked hot smoked salmon, a creamy mix of ricotta, and the bright zing of lemon zest and juice. Fresh peas and fragrant basil leaves add a burst of color and garden-fresh flavor, while a touch of butter and grated Pecorino Romano bring richness and depth to the sauce. Don’t forget a sprinkle of salt and pepper to taste, rounding out this vibrant, late summer dish. It’s a simple, satisfying meal that’s easy to pull together—whether you're hosting friends with a glass of crisp wine or treating yourself to a solo dinner.
Directions
Bring a large pot of water, salted to an ocean-like salinity, to a rolling boil. Cook pasta in boiling water, stirring occasionally. For al dente, cook for 6 minutes (or 2 minutes less than the package's instructions dictate, if using a pasta other than fettuccine). Once the pasta has reached the desired doneness, drain the pasta, reserving 1/2 cup of pasta water. Transfer the pasta a large bowl.
Bring a large, deep sauté pan to low-medium heat on the stove. Add the butter. Once the butter has melted, add the ricotta, lemon zest, lemon juice, and half the reserved pasta water and stir until mixed and creamy. Add the fresh peas. Stir sauce slowly for 1 minute. Add the cooked pasta. Stir or toss until well combined, adding the rest of the reserved pasta water a little at a time, as needed, until a smooth sauce coats the pasta.
Divide the pasta between four bowls. Top with smoked salmon, fresh basil, and grated pecorino Romano. Season with more fresh cracked pepper, to taste.
Prep Time
10min
Cook Time
15min
Serves
2-4people
Ingredients
- 1 pound fettuccine (feel free to substitute another long pasta)
- 4 tablespoons of unsalted butter, cubed
- 1 cup ricotta
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ½ cup fresh peas
- 8 ounces of Acme Smoked Fish hot smoked salmon, flaked
- 1 cup basil leaves
- 1/2 cup of grated pecorino Romano
- Salt and pepper, to taste
This Late Summer Pasta with Hot Smoked Salmon is the perfect dish to celebrate the summer season's fresh flavors. The fresh flavors of any season, really! Tender fettuccine is tossed with flaked hot smoked salmon, a creamy mix of ricotta, and the bright zing of lemon zest and juice. Fresh peas and fragrant basil leaves add a burst of color and garden-fresh flavor, while a touch of butter and grated Pecorino Romano bring richness and depth to the sauce. Don’t forget a sprinkle of salt and pepper to taste, rounding out this vibrant, late summer dish. It’s a simple, satisfying meal that’s easy to pull together—whether you're hosting friends with a glass of crisp wine or treating yourself to a solo dinner.
Ingredients
- 1 pound fettuccine (feel free to substitute another long pasta)
- 4 tablespoons of unsalted butter, cubed
- 1 cup ricotta
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ½ cup fresh peas
- 8 ounces of Acme Smoked Fish hot smoked salmon, flaked
- 1 cup basil leaves
- 1/2 cup of grated pecorino Romano
- Salt and pepper, to taste
