Creamy smoked salmon pasta in just 30 minutes.
(2 tablespoons of salt for 4 quarts of water.)
While the water is heating, brown the pine nuts.
Elise Bauer
Put the pine nuts in a single layer in a large skillet.
Heat on medium heat, stirring occasionally, until fragrant and lightly browned.
Remove pine nuts from pan and set aside.
Once the water is boiling, add the pasta to the pot.
Cook uncovered on high heat at a rolling boil.
While the pasta is cooking, prepare the sauce.
In a large skillet heat olive oil on medium heat.
Increase the heat and let boil down by half.
If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done.
If you get done earlier with it than the pasta, take it off the heat.
Drain the pasta and add it to the skillet with the sauce.
Add back some of the pasta cooking liquid to the pasta if it is a little dry.
Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest.
Season with freshly ground black pepper.
