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Spinach and Ricotta Cannelloni

Posted By Ruth Guerri On In Entrees,Italian Favorites,Pasta | No Comments

This is my family’s recipe for Cannelloni! No meat in this version, the filling is rich and creamy with fresh spinach, onion, garlic, Ricotta, fresh Parmesan, egg yolk and a dash of nutmeg! The sauce is homemade, traditional and delish! Give this a try, you’ll love it as much as we do!

Ingredients:
Serves 5

        Filling

Directions:
Preheat the oven to 350°

Start by making the tomato sauce, unless you’re using store-bought. In a large heavy skillet over medium heat, add in the olive oil and then the garlic and saute 1 minute, then add in the tomatoes, basil oregano, sugar and the salt & pepper. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.dsc07305In a large skillet, over medium heat, add 2 tsp of olive oil and saute the onion and garlic for a few minutes, then add in the spinach and cook just long enough for the spinach to wilt. Let cool slightly and chop.dsc07307dsc07310dsc07312 Then stir together all of the remaining filling ingredients in a medium bowl, adding in the wilted spinach.dsc07316 Bring a large pot of salted water to the boil and drop in the lasagna sheets, cook just long enough for them to become pliable. Spoon some of the filling on the edge of the lasagna sheet and roll up.dsc07318dsc07325Butter a 9×13 baking dish, pour 1/2 the sauce in the bottom and lay in the shells, seam side down, top with the remaining sauce, then sprinkle on the mozzarella and parmesan. Bake for 30 minutes. Garnish with basil if you like, let cool and dig in!dsc07333

 

Penne with Vodka Sauce

Posted By Ruth Guerri On In Entrees,Italian Favorites,Pasta | 1 Comment

 

You will love Penne with Vodka sauce! I like to add a little Italian sausage to this dish, the vodka sauce is outrageous!

Ingredients:
Serves 4-5

1/2 lb mild Italian sausage
1 medium onion, chopped
3 cloves chopped garlic
1 Tbs of olive oil for sauteing and a little more for coating pasta
1/2 tsp red pepper flakes
2 tsp dried oregano
1 cup Vodka
2 cans (14 oz) San Marzano tomatoes, drained (or any good whole tomatoes)
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/4 tsp sugar
3/4 lb penne pasta
1/4 – 1/2 cup heavy cream or half n half
chiffonade 4-5 fresh basil leaves (cut in thin strips)

Directions:

Start by heating the oil in a large skillet and cook the sausage until all pink is out, add the onions and cook about 8 minutes more minutes. Add garlic, red pepper flakes, oregano and sugar and cook 3 more minutes.
Add the vodka and let it reduce by half. Strain the tomatoes, crush them up with your hands and add to the sausage, onion mixture along with the salt and pepper. Simmer very gently for 30 minutes.
While sauce is simmering, cook pasta in a large pot of salted water, the water should taste like the ocean! Drain the pasta, coat with a little olive oil.
Add the cream to the sauce and add more salt and pepper if needed. Add drained pasta to the sauce, sprinkle in the basil and mix well.
Add freshly grated Parmesan cheese and more chopped basil for garnish if you like and dig in!!!!

 

Spaghetti Bolognese

Posted By Ruth Guerri On In Pasta | No Comments
Spaghetti Bolognese
 
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This is my Granny Guerri’s spaghetti bolognese, she hails from Bologna Italy. I grew up on this sauce and I think it is simply the best! You’ll make this forever!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 1 Tbs of olive oil or bacon fat
  • ½ lb of ground beef or veal
  • ½ lb of ground pork
  • 1 onion, diced
  • 1 carrot, grated
  • 5 – 6 garlic cloves, chopped
  • 1 large can (28 oz) of whole tomatoes and their juices ( crushed up with your fingers )
  • 1 tsp of kosher salt
  • 1 tsp of freshly ground black pepper
  • 4 bay leaves
  • 1 heaping Tbs of fresh basil, chopped or 1 tsp of dried basil
  • 1 tsp of dried oregano
  • pinch of red pepper flakes
  • ½ cup or so of dry red wine (a bold Italian wine)
  • 1 Tbs of tomato paste
  • 2 tsp of sugar
  • ½ – ¾ cup of freshly grated Parmesan cheese
  • 1 lb of spaghetti pasta
Instructions
  1. In a heavy cast iron skillet, over high heat, brown the meats in a little olive oil or bacon fat, until browned. Turn the heat to medium and add onion, carrots and garlic and saute until they just start to soften.
  2. Add tomatoes and their liquid, salt, pepper, bay leaves, basil, oregano, red pepper flakes, wine, tomato paste and sugar.
  3. Simmer very gently for about 45 minutes, add in the Parmesan cheese for the last 10 minutes of cooking time.
  4. While the sauce simmers, cook the spaghetti al dente, according to package directions. Drain the pasta and save a little of the cooking liquid to” loosen up” or thin out the sauce if needed. Remember to always add the pasta to the sauce.
    To serve, plate the pasta and sprinkle a little more Parmesan over the top, serve with warm crusty bread. Buon Appetito!

 

Portobello Penne

Posted By Ruth Guerri On In Pasta | No Comments
Portobello Penne
 
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This pasta is extraordinary! The portobellos are slow cooked with garlic and thyme, then added to porcini mushrooms, tomatoes, wine, fresh Parmesan and a sprinkling of parsley. All tossed with penne noodles, the flavor is intense and meaty and earthy! Insanely delicious!
Author:
Recipe type: Pasta
Serves: 4 - 6
Ingredients
  • ½ cup of extra virgin olive oil
  • 8 oz of portobello mushrooms
  • 3 whole garlic cloves, peeled and smashed
  • 2 tsp of fresh thyme leaves
  • 1 tsp of kosher salt
  • ½ tsp fresh black pepper
  • ½ cup of dried porcini mushrooms,
  • 3 cups of whole cherry tomatoes or chopped romas
  • ¼ cup of dry red wine
  • ⅓ cup of freshly grated Parmesan cheese plus more for serving
  • 1 -2 Tbs of butter
  • ¼ cup of fresh parsley, chopped
  • 10 - 12 oz of penne pasta
Instructions
  1. Start by soaking the porcinis in very hot water for about 20 - 30 minutes, drain, reserving the water and chop, then clean the portobellos by brushing off the dirt with a brush or if really dirty, rinse quickly and pat dry. Slice them into thick slices, then cut the longer slices in half, chop stems if you have them.
  2. Then heat a large heavy skillet, add the oil, chopped portobellos, garlic cloves, fresh thyme and salt & pepper.
  3. Cook over medum/low heat, stirring occasionally for about 25 - 30 minutes, if you need a little liquid at the end, add a little porcini water. The shrooms will be shrunken, but still fairly firm. Remove the garlic from the skillet and mince it.
  4. Start a large pot of salted water boiling for the pasta. Add penne and cook al dente, drizzle with a little olive oil and keep warm.
  5. Now, turn the heat to medium under the skillet, add the garlic to the portobellos along with the drained porcinis, cook and stir for a few minutes, then add in the tomatoes, cook, stirring occasionally for about 15 minutes. Add in the wine and simmer another 5 - 6 minutues, if you need more liquid, add in a little more porcini water. Taste and add salt if needed.
  6. To finish, add the cooked pasta to the sauce, a little at a time until you have the right ratio of sauce to noodles, then stir in the Parmesan, butter and parsley.
  7. Serve with a little more Parmesan on top.Enjoy!

 

Ziti Alla Genovese

Posted By Ruth Guerri On In Italian Favorites,Pasta | No Comments
Ziti Alla Genovese
 
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This pasta sauce,"alla Genovese" is a rich, slow cooked onion and meat ragu served over Ziti or a tubular shaped pasta noodle. It's probably the most iconic sauce of the Neopolitan region "Naples, Italy", and one of the best pasta sauces you'll ever taste! It's intense and delicious beyond belief, this recipe dates back to the 15th century. It cooks for hours but most of the time is unattended and the end result is a masterpiece! Chuck roast is perfect for this recipe and white or yellow onions. Have plenty of fresh Parmesan on hand for serving, you'll be impressed with this one!
Author:
Serves: 6 - 8
Ingredients
  • 4 - 5 pieces of thick cut bacon, cut into small pieces
  • 2 Tbs of olive oil
  • 2 lbs of chuck roast, cut into cubes
  • 3 lbs of white or yellow onions, diced
  • 2 medium carrots, diced
  • 1 large rib of celery, diced
  • 3 tsp of kosher salt
  • 1 tsp of freshly ground black pepper
  • ⅓ cup of dry white wine
  • ½ cup of fresh parsley, chopped
  • ½ cup of fresh parmesan cheese
  • 1 lb of ziti pasta or other tubular shaped pasta
Instructions
  1. Start by cooking the bacon for 2-3 minutes in a large heavy stockpot or dutch oven. Add the oil and the beef chunks, cook for 2-3 minutes. Then add in the onions, carrots, celery, salt, and pepper, stir until well combined. Cover and simmer for 3 hours.
  2. Uncover and add in the wine and simmer for 45 minutes to 1 hour or until the meat falls apart, then stir in the parsley. Start a pot of salted water boiling for the pasta. Cook the pasta al dente, drain, reserving some of the cooking liquid. Then, add the pasta to the sauce, stir to combine, add pasta water if needed. To serve, plate the pasta and sprinkle on fresh parmesan cheese! Deliciouso!
Notes
I know 3 lbs of onions sounds like a crazy amount, but it works! The long cooking time renders an essence that is essential in this recipe.

 

Sirloin and Portobello Fettuccini with Gorgonzola Sauce

Posted By Ruth Guerri On In Pasta | No Comments

Sirloin and Portobello Fettuccini with Gorgonzola Sauce
 
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This pasta should be illegal! It is incredibly delicious! Perfectly seared sirloin accompanies portobellos in a creamy gorgonzola sauce tossed with fettuccini noodles. This is a MUST make! Quick and easy too!
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 2 tablespoons of olive oil
  • 1 pound of sirloin steak
  • 1 tsp of kosher salt for steak
  • ½ tsp of fresh-ground black pepper for steak
  • ½ pound portobello mushrooms, stems removed, sliced into ½" strips
  • ¼ tsp of kosher salt for mushrooms
  • 1 shallot, minced
  • 4 cloves of garlic, minced
  • ¾ cup of chicken broth
  • ¼ cup of dry red wine
  • 3 oz of Gorgonzola cheese
  • ½ cup of half & half
  • 2 Tbs of chopped fresh parsley
  • 1 heaping tsp of fresh thyme leaves - optional
  • ¾ lb of fettuccini
Instructions
  1. Cook the fettucini al dente according to package directions, drizzle with a little olive oil, stir and keep warm.
  2. In a large heavy skillet, cast iron if you have one, heat 1 tablespoon of the oil over high heat. Season the steak with salt and pepper and add it to the pan, sear for 3 - 4 minutes on each side , then remove from the skillet. The meat should be medium rare. Let rest, then cut into ½" strips
  3. Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and ¼ teaspoon of salt. Cook for about 2 minutes. Remove the mushrooms from the pan and add to the steak.
  4. Add the shallot and garlic to the pan and saute 2 minutes, then add in the chicken broth and the red wine and deglaze the pan, simmer for approximately 5 minutes.
  5. Stir in the gorgonzola and the half & half along with the steak and mushrooms and any accumulated juices, and the parsley and thyme, taste and add salt if needed then stir in the fettuccini. Simmer to heat through, about 1 minute. Pile the pasta into a pretty serving dish and serve with warm, crusty bread, delish!

 

Linguine with Chicken, Gorgonzola, Walnuts and Pancetta

Posted By Ruth Guerri On In Pasta | No Comments

This pasta is wicked good! Linguine noodles are tossed with a creamy gorgonzola sauce with onion, garlic, nutmeg, milk, fresh parsley and parmesan, then topped with succulant chicken, toasted walnuts and pancetta! Simply superb! Don’t forget the warm crusty bread!

Ingredients:
Serves 2 very hungry people!

Preheat the oven to 400 degrees. Place the chicken breast on a baking sheet, sprinkle it with olive oil, season with salt, pepper and garlic powder and bake for 22 – 26 minutes. Let it rest for 15 minutes, then slice. Now, in a small skillet, cook the pancetta or bacon until crispy, place on a paper towel, crumble and set aside.dsc07742Then, cook the pasta according to package directions, drain and keep warm.

In a large skillet, heat 1 tsp of olive oil, add in the onion, saute for 3-4 minutes, then add in the garlic and saute 1 more minute.

dsc07729 Next, add in the milk, marjoram, nutmeg, and salt & pepper.dsc07731 Stir and cook a few minutes, then stir in the gorgonzola and the parsley, cook and stir until the sauce starts to thicken.dsc07737 Stir in the parmesan cheese, taste and add salt if needed. Add in the linguine and toss to coat.dsc07754To serve, place the pasta in a bowl, top with the chicken, walnuts and pancetta and a little more parmesan if you like.Don’t forget that warm, crusty bread to go alongside! Enjoy!

Note to cooks: To toast the walnuts, just add them to a dry skillet over medium/high heat and cook for about 5-6 minutes until fragrant, stirring occasionally.

Wild Mushroom Pappardelle

Posted By Ruth Guerri On In Pasta | No Comments

Wild Mushroom Pappardelle
 
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This is such a yummy pasta! Silky pappardelle noodles with wild mushrooms, shallots, garlic, white wine, fresh thyme, lots of Parmesan and a sprinkling of parsley! Rich and earthy and no butter or cream! And it only takes 20 minutes to make! It’s a favorite at the cabin…I use morels in the spring if I’m lucky enough to find them!
Author:
Serves: 2 - 4
Ingredients
  • 6 oz of pappardelle pasta (or other pasta with egg)
  • 1 Tbs of olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1 lb of assorted wild mushrooms (*shitakes, oyster, creminis, chanterelles)
  • 1 Tbs of fresh thyme leaves
  • ½ tsp of salt
  • ¼ tsp of pepper
  • ⅓ cup of dry white wine
  • 1 cup of chicken broth
  • ⅓ cup of parsley, chopped
  • ¾ cup of freshly grated parmesan cheese
Instructions
  1. Bring a large pot of salted water to the boil and cook the pasta al dente, drain, add back to the pot, stir in a little olive oil and keep warm.
  2. In a large skillet, over medium/high heat, add in the oil and saute the shallots and garlic for 1 minute, then add in the mushrooms, thyme and the salt & pepper, stir and cook for about 4 minutes.
  3. Next add in the white wine and the chicken broth over low/medium heat, stir and cook for 5-6 minutes.
  4. Turn the heat off and add in the parsley, parmesan cheese and the pasta, stir to combine.
  5. Plate the pasta and sprinkle on a little more parmesan cheese. Serve with warm, crusty bread. Buon Appetito!
Notes
If you’re using any dry variety of mushrooms, save the soaking liquid and add ¼ cup of it to the sauce and decrease the chicken broth by ¼ cup, it adds a very rich earthy flavor.

 

Fettuccini with Shrimp, Tomatoes and Spinach

Posted By Ruth Guerri On In Pasta | No Comments

Fettuccini with shrimp, tomatoes and spinach
 
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When my garden is overflowing with tomatoes, I make this scrumptious pasta! The shrimp are tossed with flour and parmesan and cooked until crispy for incredible flavor! Then the garden fresh tomatoes are cooked with garlic, shallots, white wine, fresh basil, spinach and parmesan and tossed with fettucini! Sprinkle on a little more parmesan and serve with warm, crusty bread! Utterly scrumptious!
Author:
Recipe type: pasta
Cuisine: Italian
Serves: 2-4
Ingredients
  • 8 oz of fettucine
  • 1 lb of large shrimp, shelled and deveined
  • ¼ cup of flour
  • ¼ cup of parmesan cheese
  • ¼ tsp of salt for shrimp
  • 2 Tbs of olive oil
  • 1½ cups of cherry tomatoes, halved
  • 5 garlic cloves, smashed and chopped
  • 1 shallot, chopped
  • ¼ cup of dry white wine
  • ¾ cup of chicken broth
  • 1 tsp of salt
  • ½ tsp of pepper
  • ¼ cup of fresh basil, cut or torn into small pieces
  • ½ tsp of dried oregano
  • 5 handfuls of fresh spinach (about 3 oz)
  • ½ cup of parmesan cheese
Instructions
  1. Start by cooking the pasta al dente, according to package directions, drain, place back in the pot, drizzle with a little olive oil and keep warm.
  2. Now, toss the shrimp with the flour, parmesan cheese and salt, heat the oil in a large, heavy skillet over high heat, working in 2 batches, add the shrimp to the skillet in a single layer, cook for 2 minutes, flip and cook 2 more minutes, remove from the skillet, cook the next batch and also remove.
  3. Add the tomatoes to the same skillet, lower the heat to medium and cook for 4 minutes.
  4. Next, add in the garlic and shallot and cook for 1 minute, add in the wine, chicken broth, salt & pepper, basil and oregano, cook for 3 - 4 minutes, then add in the spinach and cook until it wilts, then stir in the parmesan cheese.
  5. Add the pasta and the shrimp and stir well.
    To serve, plate the pasta and sprinkle on a little more parmesan. Buon Appetito!

 

Spaghetti Squash with Fresh Tomatoes, Spinach and Ricotta

Posted By Ruth Guerri On In Entrees,Italian Favorites,Pasta | No Comments

Spaghetti Squash with Fresh Tomatoes, Spinach and Ricotta
 
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Healthy, delicious, savory, herbaceous, garden fresh! Spaghetti squash is mixed with an incredible sauce of garden fresh, grape tomatoes, fresh basil, wine, garlic, and onion, then stir in fresh spinach, ricotta, mozzarella and parmesan and finally bake it! How on earth could this not be amazing!
Author:
Recipe type: pasta
Serves: 6
Ingredients
Squash
  • 1 spaghetti squash (approx. 3 lbs)
  • 1 Tbs of extra virgin olive oil
  • salt & pepper for squash
Sauce:
  • 1 Tbs of olive oil
  • 2 cups of grape tomatoes, halved
  • 1 small red or white onion, finely chopped (1 cup)
  • 4 garlic cloves, smashed and chopped
  • ¾ cup of tomato sauce
  • ¼ cup of dry red wine
  • 1 tsp of dried oregano
  • 2 tsp of kosher salt
  • ½ tsp of pepper
  • 1 tsp of sugar
  • 6 oz of fresh baby spinach leaves
  • 1 heaping cup of part-skim ricotta cheese
  • ⅔ cup of shredded part-skim mozzarella cheese, divided
  • 6 Tbsp of freshly grated Parmesan cheese, divided
  • 10 - 12 fresh basil leaves, torn into small pieces
Instructions
  1. Preheat oven to 400° and lightly oil a baking sheet.
  2. Carefully cut the squash in half, remove the seeds, drizzle with olive oil, season with salt & pepper. Place on the baking sheet cut side down and bake for 45 minutes.
  3. Meanwhile, heat the oil in a large skillet, cast iron if you have one, over medium-high heat; add in tomatoes and let cook undisturbed for 2 minutes, stir and cook another 2 minutes.
  4. Then add in the onion and garlic and cook for 2- 3 minutes. Stir in tomato sauce, wine, oregano, salt, pepper and sugar, simmer for 4-5 minutes.
  5. Add spinach, cook and stir until wilted, 1 minute. Remove from the heat.
  6. Stir in the ricotta, ⅓ cup of mozzarella, 3 Tbs of Parmesan and basil.
  7. Using a fork, scrape out the spaghetti squash strands and add them to the skillet; toss to coat.
  8. If not using a cast iron skillet, transfer to a 2 qt baking dish; sprinkle with remaining mozzarella and parmesan.
  9. Bake for 15 - 20 minutes at 375 degrees until golden and beautiful! Enjoy!

 

Roasted Eggplant Pasta with Italian Sausage

Posted By Ruth Guerri On In Pasta | No Comments

Roasted eggplant, garlic, Italian sausage, basil and cheese! How could this be anything but spectacular!

Ingredients:
Serves 4

Start by peeling the eggplant, cut the top off and cut into small chunks. Place the eggplant and the garlic cloves on a baking sheet, drizzle with the oil, sprinkle with salt & pepper, toss with your hands to coat evenly and bake for 20 minutes.DSC04273DSC04276Heat 1 Tbs of olive oil over medium/ high heat in a large skillet or heavy bottomed pot. Add in the sausage, onion and chili flakes and cook for 10 minutes. Meanwhile, cook the pasta in a large pot of salted water, according to package directions for al dente, drain and keep warm.DSC04280Add the roasted eggplant and garlic into the skillet, then squish up the tomatoes with your fingers and add them into the skillet with half of the basil and cook for 10 minutes over medium heat. (break up the garlic cloves with a wooden spoon) Give it a taste and add more salt if needed. Stir in most of the cheese, save a little for serving. Then add in the cooked pasta, stir well to combine.DSC04287DSC04291
DSC04296Place the pasta in a serving bowl, garnish with some of the remaining basil and sprinkle on the remaining cheese! Buon Appetito!
DSC04301

Note to cooks: Aged Ricotta Salata is the best cheese to use for this pasta but it can be hard to find, Pecorino Romano is a good substitute and is easy to find.

Shrimp Fettuccine

Posted By Ruth Guerri On In Pasta,Shrimp and Shellfish | No Comments

Who doesn’t love creamy, rich and decadent Shrimp Fettuccine! I certainly do, but I had to lighten it up, try this recipe, I promise you won’t miss all of the butter and cream!

Ingredients:
Serves 4

Cook the pasta according to package directions, reserving 1 cup of the water. In a large skillet, over medium/high heat, melt the butter and add in the garlic and shallot, saute for 3 -4 minutes, stirring often.DSC03892Turn the heat down to medium and sprinkle in the flour and salt & pepper, cook for 1 more minute. Add in the milk and cream cheese, stir till well combined and thickened, about 4-5 minutes.DSC03895 Add in the lemon zest, shrimp and parsley, stir well to combine and let cook for about 3 minutes, just until the shrimp turn pink. DSC03897
DSC03900Add the pasta to the shrimp, add some of the reserved pasta water to loosen up the sauce if needed and stir in the Parmesan cheese.DSC03904Place the pasta in a serving bowl and sprinkle on a little more Parmesan cheese! Enjoy!

Spinach Gnocchi with Porcini Sauce

Posted By Ruth Guerri On In Italian Favorites,Pasta | No Comments

Growing up Italian, Gnocchi was frequently served at our house. It was normally made with potatoes and served with marinara sauce. But on very special occasions, we had spinach Gnocchi with mushroom sauce and I thought it was heavenly! This is how I remember it, but I use Porcini mushrooms for the sauce in place of button mushrooms. You’ll love this recipe!

Ingredients:
Serves 6

Directions:
Preheat oven to 350°

Bring a large pot of boiling water to a boil, add the spinach and cook just until it wilts. Drain, and when it’s cool enough to handle, squeeze out all of the moisture and chop finely.DSC02285In a large bowl, combine the spinach, 1/2 cup of the Parmesan cheese, 1/2 cup of flour, ricotta, egg yolks, nutmeg and the salt & pepper. Mix well.DSC02292Butter a 9 x 13 casserole dish. In a medium saucepan, over medium heat, add the butter, when melted, sprinkle in 1/4 cup of flour and stir. Slowly add in the milk, bring to a boil, stir continuously, til thickened. Remove from the heat and add the mushrooms.  Add salt to taste.DSC02318DSC02320DSC02324Time to roll out the gnocchi, flour your work surface and working in 3-4 batches with well floured hands, start rolling your dough into a long, narrow rope.DSC02293DSC02297 Cut into 1 1/4 inch pieces and squeeze into shape a little with your fingers (rectangular pillows) You will use all of the remaining flour during this rolling process, keep your hands and your surface well floured.DSC02296DSC02300Bring a large pot of salted water to a boil, add the gnocchi, about 10 at a time to the pot, when they rise to the top, spoon them out with a spider or a slotted spoon, drain briefly on a paper towel, then add to the buttered casserole dish, continue until all are cooked and placed in the casserole dish, arrange so that they are very snug and in a single layer.DSC02302 DSC02306 DSC02310Pour the sauce over the gnocchi and sprinkle on the remaining Parmesan cheese. Bake for 20 minutes until bubbly. DSC02325Ready to serve! Crack open the wine! This is guaranteed to bring a smile to anyone’s face!

Penne with Smoked Salmon & Sugar Snaps

Posted By Ruth Guerri On In Pasta | No Comments

Penne pasta with smoked salmon and sugar snap peas in a creamy dill sauce! Really quick to put together, delicious and satisfying!

Ingredients:
Serves 4

• 10 oz of penne pasta
• 8 oz of sugar snap peas or green peas, fresh or frozen
• 4 Tbs of sour cream
• 1/4 cup of fresh dill, chopped
• 4 scallions, white and pale green parts
• 1 tsp of lemon zest
• 1 Tbs of lemon juice
• 3/4 cup of chicken broth
• 2 Tbs of butter, room temperature
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/2 tsp of garlic powder
• 4 oz of smoked salmon, cut into small pieces

Directions:

Cook the pasta according to directions in a large pot of salted water. Add in the sugar snap peas during the last 2 minutes of cooking time. Drain, reserving a little of the cooking water.
In a large bowl, mix together the sour cream, dill, scallions, lemon juice, lemon zest, chicken broth, butter, salt, pepper and garlic powder.
Add to the hot pasta and the sugar snaps and stir to combine.
Add the smoked salmon and stir again. Add a little cooking liquid if needed to loosen up the sauce. All done! Serve with crusty french bread. Bon Appetit!