Summer Salmon Pasta

Summer Salmon PastaPasta Problemo
Pasta for dinner is a lifesaver. It IS quite frankly the easiest thing you can make besides a phone call to your favorite takeout place. Here’s the thing with pasta, on a hot night it can feel kind of heavy if you go the traditional red sauce and meatball route.

Summer pasta definitely needs to be light pasta either with a little pesto or some grated lemon zest with olive oil and parmesan—and don’t forget the tomatoes! All of these can be go-to options for a quick bite at the end of the day. But, sometimes you just want to do something different for a change of pace.

This recipe for Summer Salmon Pasta is my current obsession. It’s light but hearty enough for those nights you need just a little bit more.

Summer Salmon Pasta 
Yields 4 servings

16 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
16 ounces skinless salmon fillet, cut into 2-inch pieces
1 large garlic clove, minced
1/4 cup dry white wine
1/4 cup chopped mixed fresh herbs
Juice of 1/2 lemon
Salt & Pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking.

Reserve 1 cup of the cooking water, then drain.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened (about 2 minutes).

Add the salmon. season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through (about 3 minutes). Transfer to a plate.

Add the pasta, snap peas and garlic to the skillet along with 1/4 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the wine, herbs, and lemon juice. Cook, tossing and adding more of the reserved cooking water, if necessary, until the pasta is coated (about 1 more minute).

Season with salt and pepper. Top with the salmon and serve.

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