Do any of you ladies have husbands who hunt? I have been with my husband for nine years and I still don’t “get it”. Last week Andy got up at 3:45AM dressed in head to toe camo to go sit in a marsh to wait for birds to fly over head–for three days. Yep-don’t get it. Anyway, he LOVES hunting, so I try and be understanding and supportive. (I will say that I can have a relatively educated discussion on various hunting and fishing methods, which is pretty crazy coming from a suburban Chicago born girl like me. I remember the first time I identified a large mouth bass and my best friend asked, “Who are you?!” I guess a true Wisconsin wife these days 
!)
The other thing that hunting means is holding down the fort, which is especially insane this time of year with my work at its height of craziness. That’s why this recipe was perfect for one of my “hunter’s widow nights”. I came up with Farfalle with Smoked Salmon Lemon Cream Sauce a few years ago and have made it several times since, because it is healthy, fresh, and super easy. Suprisingly? The boys loved it!
!) The other thing that hunting means is holding down the fort, which is especially insane this time of year with my work at its height of craziness. That’s why this recipe was perfect for one of my “hunter’s widow nights”. I came up with Farfalle with Smoked Salmon Lemon Cream Sauce a few years ago and have made it several times since, because it is healthy, fresh, and super easy. Suprisingly? The boys loved it!
Here’s What You Need:
1/4-1/2lb smoked salmon*, chopped
1/4-1/2lb smoked salmon*, chopped
60z farfalle
Zest of 1 lemon (plus juice of 1/2)
1 cup ff half and half
3-4 cups baby spinach (plus extra)
1/4 cup Parmesan
Seasoning (I used 1/4 tsp Country French Vinagarette by Penzey’s)
Salt and pepper
Zest of 1 lemon (plus juice of 1/2)
1 cup ff half and half
3-4 cups baby spinach (plus extra)
1/4 cup Parmesan
Seasoning (I used 1/4 tsp Country French Vinagarette by Penzey’s)
Salt and pepper
Here’s What You Do:
Make pasta according to box instructions al dente and set aside. Warm the salmon over medium along with the lemon zest, and seasoning. Add the cream and warm through (about 5 minutes, being careful that it doesn’t boil). Stir in the spinach, and the parmesan and heat until the sauce is reduced a bit. Add in the lemon juice and the pasta and toss together. Add salt and pepper to taste.Be sure to add enough salt since you didn’t it during cooking and it will really bring out the flavors. I added extra spinach and a squeeze of lemon to the top of mine as well.
* The smoked salmon is typically refrigerated next to the fresh seafood. I used cracked pepper, but cajun or any other flavors would work too.
Kid Tip:
Because the salmon was a bit spicy, I picked out most of it for the portions I made for my kids. I also cut their spinach into little pieces and tossed theirs with an extra “shot” of parmesan. My three year old said, “Thanks mom, this is really good!” Music to my ears….
[...] It is such an easy thing to pick up and have a really complicated flavor with no time at all. Toss it onto a salad with goat cheese, strawberries and pine nuts or into a pasta (like this one). [...]