SPINACH TAGLIATELLE WITH HOT SMOKED SALMON, TOMATOES, AND LEMON CREAM

Spinach tagliatelle with hot smoked salmon, tomatoes, and lemon cream is a quick and delicious meal. The contrast of the green pasta with the red tomato creates a pleasant looking dish. We are pleased to offer this recipe from Chef Tony. If you are not a fan of smoked salmon, you may eliminate it or use fresh grilled salmon or shrimp as a substitute.

Spinach Tagliatelle, Hot Smoked Salmon, Tomatoes, and Lemon Cream Recipe

2 portions

1 gallon boiling water
1 tbsp + ¼ tsp Sea Salt
1 Ripe Red Roma Tomato
1 Lemon, zest then juice and hold in separate containers
½ tsp Chopped Parsley
½ tsp Olive Oil
¼ tsp Cracked Black Pepper
12 oz. PASTA REA Alfredo Sauce
12 oz PASTA REA Spinach Tagliatelle
8 oz Hot Smoked Salmon, flaked

1. Bring water to a strong boil, add 1 tbsp sea salt
2. Remove stem from tomato and cut a thin x at the opposite end
3. Drop tomato in water, allow to boil for about 1 minute, remove and cool
4. Remove skin from tomato, cut in ¼ remove seeds, fine dice
5. Toss diced tomato with ¼ tsp sea salt, lemon zest, parsley, olive oil, black pepper, hold
6. On a low flame simmer PASTA REA Alfredo ( you may reserve some pasta water after pasta is cooked to thin the sauce if needed)
7. Cook Tagliatelle in boiling water until al dente, drain well and toss with warm sauce
8. Add salmon, lemon juice to pasta and toss again to incorporate
9. Season to taste with Sea Salt and Cracked Black Pepper if needed
10. Evenly portion pasta on 2 plates making sure they are well sauced and have equal amount of salmon
11. Garnish each dish with ½ of the tomato mixture and serve

Mangia Bene’!

Spinach tagliatelle with hot smoked salmon tomatoes and lemon cream reduced

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Crisp Brussels Sprout & Mushroom Gemelli

Enjoy this delicious meatless pasta recipe utilizing fresh Pasta Rea gemelli. (derived from the Italian word for “twins”) Other small pasta shapes such as cavatappi may be substituted for gemelli.  Be sure to not over-cook the fresh pasta!

Crisp Brussels Sprout & Cremini Mushroom Gemelli  

Serves 2

12 each Brussels sprouts

2.5 tablespoons EVOO

1 tsp Sea Salt

1 tsp Cracked Pepper

6 oz. Cremini Mushroom

2 tsp Garlic

4 ounces white wine

8 oz PASTA REA ALFREDO SAUCE

1 ounce whole butter

½ Lemon, juice only

8 ounces PASTA REA Gemelli pasta

2 ounces Romano cheese

2 tablespoons chives

  1. Pre heat oven to 325 degrees.
  2. Remove the outer thick leaves of the Brussels sprout and discard. Remove the next layer of leaves until the hard center of the Brussels sprout remains, reserve core.
  3. In a small bowl toss the tender outer leaves with ½ tsp EVOO a pinch of sea salt and a pinch of pepper, reserve the remaining salt and pepper for later use.
  4. Place seasoned leaves on an oiled pan and place in oven. Roast until golden brown, about 5 – 7 minutes. Remove from oven and hold to the side.
  5. With a sharp knife thinly shave the cores of the Brussels sprouts, hold to the side.
  6. In a large sauté pan heat the remainder of the EVOO, add the cleaned mushrooms, garlic and shaved Brussels sprouts. Sauté until tender. Deglaze with white wine and simmer to reduce by half.
  7. Add PASTA REA Alfredo, butter and lemon juice, simmer on low.
  8. Cook pasta in boiling, salted water until al dente, drain well.
  9. Add pasta to sauté pan with sauce, ½ of Romano cheese and chive. Toss well.
  10. Divide finished pasta evenly on two plates, top with remaining cheese and roasted Brussels sprout leaves
Gemelli Pasta with Crisp Brussels Sprout & Mushrooms

Gemelli Pasta with Crisp Brussels Sprout & Cremini Mushrooms