3-13…Pappardelle with Salmon, asparagus and mushrooms

3-13…Pappardelle with Salmon, asparagus and mushrooms in a butter-lemon-wine sauce with sundried cherry tomatoes.

 There was some fine dinning at 803 Madison St. tonight!  Unfortunately I don’t have a name for this dish.

INGREDIENTS:

Pappardelle…Al Dente Pasta brand

Salmon cut into bite size pieces

Asparagus

White mushrooms, sliced

Sundried cherry tomatoes, coarsely chopped

Heavy cream or whole milk, about 1/3 cup

Garlic and shallots

Dry basil, dill and oregano

Fresh parsley

Dry white wine

Butter

Fresh lemon juice

Red pepper flakes

PROCESS:

Cook the garlic, tomatoes, and shallots with the red pepper flakes in olive oil.  Then add the asparagus, mushrooms, and herbs and cook over low-medium heat.  After 5 minutes (not critical) add the wine and simmer for another few minutes before adding the salmon, butter, and lemon juice.

About 4-5 minutes before the pasta is ready add the cream or whole milk and stir.  Mix in the pasta when it is ready, drizzle with olive oil, and serve.

COMMENTS:

Keyth joined us for dinner tonight, It took some badgering on my part, but he finally admitted this was a ten.  P and I agreed.