Heavenly Smoked Salmon Penne
Date Night Pasta
Three Farm Daughters
Take a perch, lovebird… Your search for a romantic meal that’s equal parts indulgent and delicious ends here! Prepare to swoon over this heavenly Smoked Salmon pasta made with Three Farm Daughters Penne, a pasta that’s as gorgeous and tempting as it is wholesome and sustaining.
This recipe is the epitome of love in a bowl, a decadent celebration of Cupid season that’ll sweep your taste buds off their feet and transport you to culinary heaven. Call us love-struck, but this creamy pasta with its delicate balance of dill, lemon, and smoked salmon, is nothing short of a love letter to your taste buds.
We're smitten over the simplicity of this luscious dish, with its rapid sauce that takes mere moments at the stove - leaving you with all the time in the world gazing into the eyes of your cherished muse!
Serve with a crisp salad on the side, and you'll be the mastermind behind the most magnificent Valentine's Day dinner - Go ahead and treat your sweetheart, yourself, or your sweetest friends celebrating this V-Day solo!
- 1 box Three Farm Daughters Penne
- 2 tbsp Unsalted Butter
- 3 cloves of Garlic, minced
- 1 Shallot, minced
- ⅓ cup White Wine (optional)
- ½ cup low-sodium Chicken Broth
- 1 cup Creme Fraiche, Mascarpone or Heavy Cream
- 1 Lemon, zested and juiced
- 2 tbsp fresh Dill, finely chopped
- ¾ lb Smoked Salmon*, torn into bite-sized pieces (see recipe note)
- Salt and Pepper, to taste
- Fresh Chives or Parsley for garnish
- Capers, Caviar & Parmesan Cheese
Bring a large pot of salted water to the boil and cook the Three Farm Daughters Penne according to package instructions until al dente. Drain, reserving 1 cup of the starchy cooking water, and set aside.
- In a large skillet, heat the butter over medium heat. Add the garlic and shallot and sauté until fragrant, about 2 minutes. Deglaze the pan with white wine, if using, and allow it to bubble and cook off the alcohol for 1 minute. Add the chicken stock and bring to a gentle simmer.
- Next, whisk in the creme fraiche (or mascarpone/heavy cream, if preferred), plus the lemon juice and zest. Sprinkle over the dill and season to taste with sea salt and plenty of freshly-cracked black pepper.
- Stir the cooked penne and smoked salmon through the sauce in the pan, adding a couple of spoonfuls of the reserved cooking water to bring everything together. Stir gently over low heat for an additional minute, until sauce has thickened and salmon is warmed through.
- Serve immediately, garnished with fresh snipped chives and a sprinkling of parmesan and capers, if desired.
*Want to make it extra indulgent?
Try switching out the thinly-sliced ribbons of cold smoked salmon with a locally-made “hot smoked” or cedar plank salmon filet. Regular smoked salmon (like the kind you know and love from your bagel and lox) is salt-cured and thinly sliced, giving it a silky texture and higher salt content. If you’re lucky enough to find a slab of hot smoked salmon at your local farmer’s market, be sure to give it a go!
Just tear it into bite-sized morsels, stir it through very gently to retain its texture, and season accordingly to taste for an extra burst of smoky, gourmet luxury.