July 03, 2013
Permitted use provided by: DirtyGourmet.com
This Mascarpone Cheese and Smoked Salmon pasta recipe is easy enough to appeal to the most rudimentary camp chef while still satisfying the most refined taste buds.
Mascarpone Cheese and Smoked Salmon Pasta
Yield: 2 generous servings
Prep time: 5 minutes
Cook time: 10 minutes
- 1/2 pound pasta, farfalle or penne
- 2 ounces smoked salmon, chopped
- 4 ounces mascarpone cheese
- 1/4 can of peas, drained
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 tablespoon pepper
- 2-3 cups watersalt, to taste
- shredded Parmesan cheese (optional)
- red chili flakes (optional)
- 2 Quart Pot w/ Lid
- Cutting Board
- Can Opener
Add 1 tablespoon of oil to pot and place over stove at medium-high heat. When oil is hot, add garlic and saute until fragrant and slightly browned. Add peas for a minute or so. Pour peas and garlic into bowl and set aside.
Put pot back on stove, add water and cover with lid. Set stove on high heat. When water is boiling add pasta, and lower to stove to medium-high. Keep the lid ajar to let steam escape.
When pasta is al dente or to you liking, turn off stove. Use lid to drain the water out completely.
Add remaining olive oil to pasta, along with mascarpone cheese, salt and pepper and stir.
Add peas, garlic and chopped smoked salmon and fold into pasta.
Sprinkle with Parmesan cheese and red chili flakes, and serve immediately.
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