Friday, April 13, 2007

Salmon Pasta

An Erika Original

2 tablespoons finely chopped yellow onion
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
3/4 cup milk
8 ounces chive and onion flavored cream cheese
2 cups leftover smoked salmon, broken into pieces
1 cup cooked green peas
1/2 pound bowtie pasta, cooked according to package directions
1/2 cup pasta cooking water
1/2 red onion, thinly sliced

Melt butter in a saucepan and add yellow onions. Saute over medium-low heat until translucent. Add pepper and milk. Bring milk to a simmer and then add the cream cheese. Stir until melted and combined with the milk. Add extra milk if it is too thick. Add smoked salmon and green peas, and bring mixture to a gentle boil over medium heat. Add 1/2 cup of the pasta water used for cooking the bowties. Add the pasta to the sauce and stir gently to combine. Add more pasta water as necessary to get a smooth creamy texture to the sauce.

Toss pasta and red onion slices together and serve immediately.

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