Here it is, hope you enjoy!
We started with a little cottage cheese with some fresh fruit. It was a very hot day, so this was all light and refreshing. The dishes are vintage pyrex pink gooseberry which I collect.
Penne with Salmon, Arugula and Chives
Ingredients
1 lb boneless skinless salmon fillet
8 oz. penne (I used farfalle)
1 Bay leaf (I used a finely chopped shallot instead, we prefer the flavor)
1/4 C. pine nuts
2 T. olive oil
1 T. lemon juice
3 C. arugula (I used fresh spinach because I had some I needed to use up)
1/4 C. chopped fresh chives (again, I used scallions (green onions, green part) because it was what I had)
Directions
Fill a saucepan with enough water to cover the salmon. Add bay leaf and simmer until just cooked through, 8-10 minutes, remove and flake.
Meanwhile, cook pasta according to directions. In a large skillet, toast pine nuts over low heat until golden, about 3 minutes. Remove from pan. In the same skillet heat olive oil. Add the penne, salmon, lemon juice, salt and cook until heated, about 2 minutes. Stir in chives and fresh arugula in batches.
1 comment:
Wow, I'm way impressed with your impromptu entertaining skills!
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