Sunday, 20 May 2007
Smoked Salmon and Dill Pesto Pasta in a White Wine Cream Sauce
I like flexible people and the same goes for recipes. This little pasta dish stretches from the dinner party to the picnic table to the brown-bagged office lunch. An extra splash of wine and a lovely linguine makes for an easy meal to whip up when friends pop by while using a penne or fussilli makes it picnic friendly. It’s fuss free (no chopping, just a little whizzing and stirring) but you’d never guess that from the taste. This is also my contribution to Presto Pasta hosted by Ruth at Once Upon a Feast.
1/2 cup basil leaves
2 tbsp chopped dill
2 tbsp cashews
1/3 cup white wine
150g/5oz smoked salmon chopped
2 tbsp creme fraiche or yoghurt
To make the pesto whiz together the basil leaves, dill and cashews in a food processor and drizzle in enough olive oil to reach the desired consistency. You want chunks, not puree so be careful not to over-process.
For the white wine sauce begin by heating the wine in a large saucepan over medium heat. Add in the smoked salmon and reduce the heat. Stir through the pesto. Turn off heat and stir through the creme fraiche or yoghurt.
Cook pasta to packet directions and stir through sauce. Garnish with a little extra dill if desired.
I've been tagged by Lucy from Nourish Me for a meme of 7 random facts. Unsurprisingly I've gone with a food based theme.
1. As previously mentioned on these pages I have a deep fear of live poultry. I’d rather encounter a tiger than a turkey with geese a close second followed by hens. There goes the fantasy of living on a self-sufficient farm.
2. My first job was slicing prosciutto at a Sydney deli. I lasted all of 1.5 hours but continue to have an intense love affair with small goods.
3. The first thing my father ever taught me was how to pick out fresh fish.
4. I began collecting cookbooks at age 7. If ever bed bound with illness not only did I get a day or two off school but more importantly received a cooking magazine to flick through. No comic books for me. Unsurprisingly I was always pretending to be sick.
5. I was a vegetarian for one year and a pescaterian for two more but the call of red meat was far too strong.
6. If I was to have a foodie profession it would be cheese making.
7. I got a reputation in pre-school for being the girl who took more than her share from the communal fruit bowl. I never have been good with sharing.