Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.

Pasta e Fagioli

If you like the Pasta e Fagoili soup at Olive Garden, you will like this soup as well.  My recipe is lower in sodium than what you will find in the restaurant.  You can also brown the meat on the stovetop and then add all the remaining ingredients to a slow cooker if you need to do so.

1 - 2 lbs lean ground beef, Italian sausage, lamb, turkey, veal or pork or any combination
1 T olive oil (omit if using Italian sausage)
2 t Italian seasoning
1 large onion, chopped
4 carrots, sliced thin
4 stalks celery, chopped (including leaves if available)
1 28 oz diced tomatoes
2 c red kidney beans, drained (1 can)
2 c white kidney beans, drained (1 can) also called cannellini beans
24 oz gf beef broth
1 T dried oregano
pepper to taste
Tabasco sauce to taste
8 oz shell pasta
1 T fresh parsley chopped

In Dutch oven, saute meat in olive oil with Italian seasoning if needed (see above) just until begins to brown. Add onions, carrots, celery and tomatoes. Simmer for 10 minutes.

Drain and rinse beans. Add to pot. Add beef broth, pepper, Tabasco sauce and chopped parsley.
Simmer until celery and carrots are tender.

In separate pot, boil shell pasta according to box instructions. Drain and rinse with cold water.

When soup is ready, spoon serving size of pasta into dish and ladle soup on top. Serve with freshly grated pecorino romano cheese.

Notes:

Crock pot version:  Follow all directions above OMITTING pasta.  Cook pasta separately and add to soup immediately prior to serving.

Gluten free version:  Omit pasta altogether.  It is quite tasty without the pasta.


To freeze this soup.  Cook using the crock pot version making sure to omit the pasta until prior to serving.