Smoked Salmon Pasta

01Method

1. 1

   Bring a large pot of well-salted water to a rolling boil.

2. 2

   Place the pine nuts in a single layer in a dry skillet over medium heat. Stir occasionally until golden and fragrant, then transfer to a bowl and set aside.

3. 3

   Cook the pasta in the boiling water according to package directions until al dente, about 8–10 minutes. Before draining, reserve about a cup of the starchy cooking liquid.

4. 4

   Meanwhile, warm the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 2 minutes. Pour in the white wine, lemon juice, and half the lemon zest, then raise the heat and reduce the liquid by half. If a creamier sauce is desired, stir in the cream and cook for 1 minute more. Remove from heat if the sauce finishes before the pasta.

5. 5

   Drain the pasta and transfer it directly into the skillet with the sauce, adding splashes of the reserved cooking liquid as needed to loosen. Fold in the smoked salmon, toasted pine nuts, fresh parsley, and the remaining lemon zest. Finish with a generous amount of freshly ground black pepper and serve immediately.