Pasta nero with spinach cream & smoked salmon

Pasta nero with spinach cream 1


Serves 2.

What do you need?

• 250 gram fresh or dried black pasta
• 300 gram baby spinach (pre-washed)
• 200 gram smoked salmon
• 1 medium red onion
• 1 tbsp. butter
• 100 ml dry white wine
• 3 tbsp. pine nuts
• 200 ml single cream
• pinch of nutmeg
• pinch of pepper
• pinch of salt
• ½ lemon


Boil water for the pasta and cook the pasta following the instructions on the package.

Cut the smoked salmon in fine strips and place in the fridge.

Cut the lemon into 2 quarters.

Chop the onion finely.

In a deep and non-stick frying pan (with lid), melt the butter on a high heat. Add the onion.
Sauté the onion until translucent.

Add the spinach and cover with lid.
The spinach will reduce in volume after a few minutes only. Stir.

Deglaze with the wine and let it simmer on a medium heat.
When the wine is reduced by half, add the pine nuts, a pinch of salt, nutmeg, pepper and cream. Stir.
Turn down the heat to low.

In the meantime the pasta should be ready. Drain.
Add the pasta to the spinach cream. Toss.

Divide the pasta over 2 pasta bowls and top with the salmon strips.
Serve with the lemon on the side and sprinkle with lemon juice at degustation.


© Magali Schockaert and, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and with appropriate and specific direction to the original content.

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