Recipe of the Week! And Friends for Dinner!

I love the impromtu dinners. Last week after going for a walk with Tango and Cash and their dad, we went and got his dad and they came over for dinner with the boy and I. It was very nice, we had some wonderful wine and a very pleasant evening. I love sharing a good meal and a good glass of wine with good friends and conversation. It was a very nice night and I tried a new recipe out on them. It was a pasta salmon dish and it worked out nicely because I had the pasta and salmon made before we went for a walk and then just threw everything together when we got back.

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.