Smoked salmon pasta salad
Serves 4 #STARFineFoods Ingredients: 11 oz penne 8.5 oz smoked salmon 2 oz hazelnuts A dash STAR of extra-virgin olive oil Salt and pepper to taste A pinch of chopped fresh dill --- For the sauce: 5 oz grated mild blue cheese (together with any other cheeses of your choice) 6.5 oz hazelnut milk A pinch of nutmeg A pinch of cumin Instructions:Boil the penne following the instructions on the package.
Strain and drizzle with a little STAR extra-virgin olive oil to keep it from sticking together and to add some flavor. Set aside to cool and then add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut milk, nutmeg and cumin. Stir well to bind all the flavors together.
Mix the sauce with the pasta and put it in the fridge to cool.
Ingredients
- 11 oz penne
- 8.5 oz smoked salmon
- 2 oz hazelnuts
- A dash STAR of extra-virgin olive oil
- Salt and pepper to taste
- A pinch of chopped fresh dill
- ---
- For the sauce:
- 5 oz grated mild blue cheese (together with any other cheeses of your choice)
- 6.5 oz hazelnut milk
- A pinch of nutmeg
- A pinch of cumin
Instructions
Boil the penne following the instructions on the package.
Strain and drizzle with a little STAR extra-virgin olive oil to keep it from sticking together and to add some flavor. Set aside to cool and then add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut milk, nutmeg and cumin. Stir well to bind all the flavors together.
Mix the sauce with the pasta and put it in the fridge to cool.
Boil the penne following the instructions on the package.
Strain and drizzle with a little STAR extra-virgin olive oil to keep it from sticking together and to add some flavor. Set aside to cool and then add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut milk, nutmeg and cumin. Stir well to bind all the flavors together.
Mix the sauce with the pasta and put it in the fridge to cool.
Total Time: 45 minutes
Serves: 4
