Smoked Salmon Pasta

Ingredients

  • 4 cups rigatoni
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1⁄2 cup Parmesan cheese, freshly and finely grated, plus extra for garnish
  • 1‌1⁄2 cups frozen peas
  • 1⁄2 tsp fine sea salt
  • 1⁄2 tsp ground white pepper
  • 6 oz smoked salmon, thinly sliced (prepackaged is easiest)
  • 1 12-oz can straw mushrooms
  • Crushed red pepper (optional)

Directions

  1. In a medium saucepan, boil generously salted water and cook the rigatoni according to package directions for “al dente.”
  2. Drain the pasta, set aside. Return the same (empty) saucepan to the stovetop. Add the cream and garlic. Continue to cook over low heat for 3 to 4 minutes.
  3. Whisk in the Parmesan, peas, salt and white pepper. Cook for 2 minutes.
  4. Add the salmon and mushrooms. Stir for an additional 3 to 4 minutes. The mixture should be thicker than when you started but not super thick and creamy.
  5. Serve the salmon and sauce over the pasta, and garnish with extra Parmesan cheese and crushed red pepper.