Creamy Pasta With Smoked Salmon, Arugula and Lemon
Smoked Salmon's buttery fat and smoke serve as useful flavoring elements. In this easy 15-minute meal, it's chopped up and used as a counterweight in pasta tossed with Greek yogurt, arugula, fresh dill, lemon zest and juice. It is, at once, lively and comforting.
MAKES: 4 Servings
PREP/COOK TIME: 20 minutes
¾ pound casarecci, gemelli or gigli pasta
1 cup Greek yogurt
½ pound smoked salmon, cut into bite-size pieces
2 clove garlic, smashed and chopped
Zest and juice of 1 lemon
2 cups packed arugula
1 ½ teaspoons chopped fresh dill
Coarsely ground black pepper
Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.
Storage Will keep for 1 to 2 days in the refrigerator.
Adapted from one of Amanda Hesser's recipes