Shelly's Recipe
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SALMON-DILL PASTA
Category: Pasta - Seafood
1 (1 lb) pkg farfalle (bowtie) pasta
1 shallot, minced (2 tbsp)
1 cup dry white wine
2 tbsp unsalted butter, cut up
1/2 cup half-and-half or heavy whipping cream
1/2 cup Robert Rothschild Farms lemon dill & capers sauce
1 lb fresh wild sockeye salmon flakes
1 (6 oz) pkg baby spinach
Heat covered 6- to 8-quart saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in large skillet, heat shallot and wine to boiling over high heat; boil 5 minutes. Reduce heat to low; add butter and whisk until melted. Stir in half-and-half and lemon dill & capers sauce. Add salmon and cook 3 to 5 minutes over medium heat or until salmon turns opaque throughout, gently stirring occasionally.
Set aside 1/2 cup pasta cooking water. Drain pasta. Return pasta and pasta cooking water to same saucepot. Add spinach and toss until spinach begins to wilt. Gently stir salmon mixture into pasta. Serves: 6
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