For the last month or so I've been craving all things Italian.
Except for French cheese of course. But that goes without saying.
There has been a crazy amount of frittata, pasta, pizza and risotto cooking going on. Why these four Italian dishes in particular?
- we don't eat a lot of meat and they're delicious when made with fresh vegetables
- they're economical (unless you want to whip up something like this)
- they're easy to make
- they're perfect for using up little leftover bits of this and that
The most recent pasta concoction used up three quarters of a bag of conchiglie pasta, a handful of frozen baby peas, half a package of smoked salmon and a slug of cream.
Oh, and some fresh chèvre. Just a little reminder that we still live in la belle France.
Conchiglie al Salmone e Piselli (e formaggi caprini)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 shallots, finely chopped
- 1 cup frozen petit pois, defrosted
- 4 ounces thinly sliced smoked salmon, chopped into 1/4 - inch pieces
- 1/4 cup + 1 tablespoon whipping cream
- 4 ounces fresh chèvre
- 1 pound conchiglie (or farfalle)
- freshly ground black pepper
- Heat the butter and olive oil together in a frying pan over medium heat and sautée the shallots until golden.
- Add the peas and cook for 3 minutes.
- Add the smoked salmon, season with salt and freshly ground black pepper, and cook for 2 minutes.
- Turn down the heat to low, stir in the cream and the chèvre, and cook for an additional 2-3 minutes.
- Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, according to package directions.
- Drain, reserving some of the pasta cooking water, and add the pasta to the sauce.
- Stir well over low heat until the sauce has thickened slightly and the pasta is coated. Add a bit of the reserved water if necessary to create a rich, creamy sauce.
- Serve immediately with more freshly ground pepper if necessary.
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