Pasta with Asparagus, Pancetta, and Pine Nuts Recipe
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Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.
Prep Time: 40 minutes
Yield: 4 servings (serving size: about 2 cups)
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Simon's Salmon Pasta With Tomatoes Capers And Pine Nuts
My friend Saran and I have known each other for over 10 years since our NBC Chicago days. She's awesome. Recently, she posted this dish that her husband Simon made. It's this salmon dish with pasta, arugula, capers, grape tomatoes, and pine nuts in a lemony vinaigrette. It looked so good, I asked her if Simon would give me the recipe. Fortunately for me, he did, and said it was ok to share with you folks! I've made some tiny tweaks and shorthanded the steps, but this is the recipe is 100% Simon. And, it's great!
Simon’s Salmon Pasta
with arugula, tomatoes, capers and pine nuts in a lemony vinaigrette
serves 4-6
Ingredients
1/2 cu Pine Nuts
1/4 cu Capers, drained
10 oz container Grape Tomatoes, sliced in half
1/2 lb Tagliatelle Pasta (or your favorite)
1 cu freshly grated Parmesan Cheese
5 oz container Arugula
1 lb Salmon Fillets
6 tbl Unsalted Butter
2 Lemons, zested and juiced
3/4 cu Olive Oil
Salt
Pepper
Method
Toast the pine nuts. Place pine nuts in a dry saucepan over medium high heat. Constantly stir nuts until they just begin to brown, about 4 minutes. Immediately remove from heat and seat aside.
Make the dressing. Place the zest of 1 1/2 of the lemons in a large bowl. Whisk in the juice of both lemons and add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Slowly whisk in 3/4 cup of Olive oil until mixture is fully emulsified. Set aside.
Preheat oven to 350° F. Place salmon fillets on a large piece of aluminum foil. Sprinkle remaining zest of lemon on top and season with 1/4 teaspoon each of salt and pepper. Seal the foil around the salmon and bake for 25 minutes.
Prepare the pasta. Bring a large pot of water to a boil. Prepare pasta according to package directions, timing it to be ready after you’ve removed the salmon from the oven.
Place arugula, tomatoes, capers, and parmesan cheese in a bowl large enough for all the pasta and salmon to be added. Set aside.
Remove salmon from the oven and carefully open the aluminum wrapping. Using a fork, gently flake the pasta into medium size pieces.
Heat a large saucepan over medium high heat. Add 6 tablespoons of butter. As butter melts, drain pasta, reserving some of the liquid, and add the pasta to the pan. Top with the flaked salmon and sauté until ingredients are well combined, about 2 minutes. If mixture seems a bit dry add a bit of the past water to loosen it up.
Pour pasta mixture over arugula mixture and add the pine nuts. Give the dressing a quick whisk and pour it over the dish. Toss everything until its fully combine and serve. You can certainly offer your guests additional parmesan if you like.
Enjoy!
Sundried tomato goats cheese pasta by Giada De Laurentiis (LOVE HER)
Cooking starts at: 2:13
This is a fan-girl video. I forgot how much I loved Giada De Laurentiis and her recipes, until I listened to her interview on the Beyond the Plate (great podcast):
In this video I make one of my favourite Giada recipes: Sundried tomato and goats cheese angel hair pasta. I also share some of her other recipes that I'm very fond of.
Original recipe by Giada via the Food Network:
Images from the Food Network and Beyond the Plate
Fav Recipes by Giada De Laurentiis:
Stuffed Shells with Arrabbiata Sauce:
Orecchiette with Mixed Greens and Goat Cheese:
Mozzarella Pillows:
Citrus Semifreddo:
Super-Quick Pasta Sauces: Pine Nuts & Goats Cheese with the Chiappas
Pine nuts and goats cheese take centre stage as the Chiappas create another quick and easy pasta sauce.
Michela and Emi have grown up with Italian parents in the Welsh Valleys. Surrounded by Italian grandparents, aunts and cousins, the girls were brought up in the kitchen learning traditional Italian recipes as soon they could walk.
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youtube.com/thechiappasisters
Visit thechiappas.com for more info on the Chiappas and links to their facebook and twitter. Recipes will be up on their website in May! Special thanks to Ocado for supplying all the fresh and tasty ingredients in this film.
For more nutrition info, click here:
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