Pasta with Salmon, Peas & Lemon
Jan 18, 2019
Many of us might think of red meat as the go-to protein with pasta, but seafood makes for a refreshing change. There's no doubt that salmon is sumptuous – its decadent, creamy texture is perfect for an indulgent main course, cooked with love.
If you have any leftover wine after your meal, Tifeo Rosato also makes a lovely accompaniment to a bowl of fresh berries with cream.
Whether you are celebrating a love to last the ages or beginning a new courtship, a bottle of rosato
Ingredients
Ingredients
- 1 ½ to 2 cups spaccatelle (or other dried pasta of your choice)
- ½ fresh garden peas
- ½ lb salmon fillet
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon fresh thyme
- 1 teaspoon lemon zest
- Juice of one lemon
- Salt and pepper to taste
Directions
A large pot of salted water to the boil. Cook the pasta following the instructions on the Bring package, drain and set aside.
Season the salmon with salt and pepper. While the pasta is cooking, fry the salmon over a medium-high heat for about seven minutes, turning occasionally. Once cooked, flake the salmon into large pieces.
In a large pan, melt butter and allow to brown slightly. Then add cream, peas, thyme, salmon, and lemon juice, making sure to season generously with salt and pepper. Heat through.
Gently add the heated mixture to the pasta. Sprinkle in lemon zest, then toss everything together to combine. Serve and enjoy.
Gambino Winery
Nestled off the coast of the Italian mainland, on the beautiful island of Sicily, you'll find our stunning gem- the Gambino Winery. Perched on the side of Mt Etna, an active volcano overlooking the Mediterranean Sea, the unique climate and soil conditions of this picturesque location is the perfect setting to produce the world's most exquisite wines.
This dish is best paired with: Tifeo Rosato
Grape: Nerello Mascalese
Aging: 5 months in stainless steel
Finish: An undulating sapidity that lingers through the finish.
Color: Pale pink color with copper reflections
Serve at: 55 °F
