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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