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Smoked Salmon & Penne Pasta with Wildhurst Chardonnay Sauce

4 cups cooked penne pasta
1 cup Wildhurst Reserve Chardonnay
2 Tbsp. unsalted butter
2 cups heavy cream
4 shallots, chopped
1 cup fresh or frozen peas
2 cloves of garlic, minced
4 oz. smoked salmon
2 Tbsp. fresh parsley, finely chopped
Shredded Romano cheese to taste
2 Tbsp. fresh chervil, finely chopped
Salt & white pepper to taste (may substitute with parsley)
Garnish with thinly sliced scallions and finely diced Roma tomatoes
1 cup fish fume or stock (may substitute with chicken stock)

In a large pot of boiling salted water, cook the penne pasta approximately eleven minutes. Drain and rinse once with cold water. In a saucepan, melt butter over medium heat. Add shallots, garlic, parsley and chervil. Sauté until shallots are transparent. Add fume and wine and continue to cook until reduced by half. Add cream, peas and pasta. Cook mixture until cream coats pasta. Add sliced smoked salmon and cheese. Season with salt and pepper. Divide mixture onto four plates. Garnish with the scallions and tomatoes. I highly recommend a glass (or bottle!) of our Chardonnay for this pairing.

Bon Appétit!

Chef Don Bocca

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