Pasta Del Marco
A simple recipe for pasta, salmon, sugar peas, in a creamy sauce. This is a variation on a Johnson family recipe that I learned from my nonna. Easily doubled. Prep time ~20 minutes + poaching the fish.
- 8 oz. of Salmon fillet
- 1 very small onion
- 1/2 lemon
- 1 cup (cheap) white wine
- 8 oz. of (whole wheat) penne (any kind of pasta will do)
- 4 tbsp. capers
- 1/2 lb sugar peas
- 1/4 stick of butter
- 1 pt. heavy cream
- A few sprigs of fresh dill (to taste)
- A few cloves of garlic
- 1/4 cup of parmesian cheese
- Olive oil
- Salt
- Pepper
- Garlic powder
To poach the fish, preheat the oven to 375. In an oven safe dish, add the white wine, the lemon (cut into thin slices), and the onion (cut coarsely). Take your fillet of salmon and rub it with salt, pepper, garlic salt, and olive oil. Drop it in the middle of the dish and cover with foil. Poaching should take ~20 minutes, depending on how thick your fillet is. When it's done poaching, take out of the own and set on a plate.
Snap or cut off the very tips of the sugar peas. Throw them into a pot of boiling water for exactly a minute. Fish them out (use a ladle or strainer to pull them out) and put them into a colander. Wash them under a generous amount of water to stop them from cooking any more and getting too soggy. Use the same water to cook the penne. When the penne is done and strained, put it back in the pot and add the cream, butter, and garlic. Slowly add the parmesian cheese until the sauce begins to thicken. When you're satisfied with the consistency, add the sugar peas, the salmon, the dill, and the capers. Serve immediately, perhaps with some fresh dill on top.
Suggested pairing: pinot noir or an oakey California chardonnay.
