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Sasa’s Summer Pasta with Smoked Salmon

Contemporary

"What I like about this simple dish is that it means summer and sunshine to me. I like to prepare it for outings, be it by the lake, for a picnic, or out in the garden on a warm and crickety summer night with our friends. Even though its main ingredient is pasta, this dish is light and never makes you feel heavy afterward. I prefer kamut, spelt, or whole wheat linguini, spaghetti, or fettuccine, but you can, of course, choose any pasta of your choice. It also calls for no cheese and is still delicious, easy to prepare, very healthy, and, what is most important, much loved. Serve as a main or side dish. I prefer it at room temperature, which accentuates the flavors, although it can be chilled in the fridge. Enjoy it with a chilled glass of Chardonnay, Chablis, Pinot Grigio, or any cool drink you prefer. Bon appétit, I hope you’ll enjoy it, too!" ~ Sarolta Gyökér (Sasa)

This is most important: add 2 to 3 tablespoons chopped FRESH mint. Without it, the je ne sais quoi impact won’t be prominent-and you definitely would like to have it when serving any dish! If you wish, you could also throw in a few fresh basil leaves. ~SG
Ingredients
DRESSING:
1 lemon, (3 tablespoons juice) and peel zest (organic lemon for purity of the peel)
1/3 cup of extra virgin olive oil
Salt and pepper to taste

SALAD:
1/2 pound (250 grams) spaghetti, or any pasta
.44 pound (200 grams) smoked salmon or trout
1 cup sweet peas or edamame
1/2 cup chopped seasonal vegetables (asparagus suggested)
1/2 red pepper, julienne
2 tablespoons diced fresh mint
4 basil leaves
Steps
1 Mix the juice and peel of a lemon with olive oil. Then, taste and consider adding salt and pepper.

2 Boil water and add pasta. Cook for the length of time indicated on the package, but test to make sure it is not overcooked and is al dente.

3 While pasta cooks, boil sweet peas/edamame. Steam, or grill if you wish) some seasonal vegetables, such as asparagus or broccoli, and red pepper which also jazzes up the color palette.

4 In oven, crisp smoked fish.

5 Mix lemon dressing into warm, cooked pasta.

6 Add cooked vegetables and smoked fish to pasta mix.

7 Stir in fresh mint, garnish with a few fresh basil leaves.


Yield
4-6 servings  use metric

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