Smoked Salmon & Gorgonzola Pasta

Cindy's note: I invented this and make it about once a month. It's rather salty, but I like salt. You might not. Sometimes when I'm in the mood for a turbo-salt-effect, I add capers to the sauce as well.

Makes approximately 2 servings

1/2 box pasta (I use pennette or farfalle)
Olive oil
4 cloves garlic, minced
1/2 yellow onion, chopped
3/4 cup veggies (I use peas or broccoli)
1/3 cup gorgonzola, broken into small lumps
1/2 cup half and half
1/4 cup milk
1 package plain smoked salmon, coarsely chopped
salt & pepper

Prepare pasta according to directions on box. While waiting for pasta water to boil, heat olive oil over medium heat in a medium frying pan until a little piece of onion thrown into the pan starts to sizzle vigorously. Add onions and garlic and saute until limp and translucent. Add green vegetables of your choosing and gorgonzola, stirring until half the cheese is melted and creamy (about 4 minutes). Add half and half and milk. Continue stirring and add chopped salmon, cooking until fish is heated through and sauce is bubbly and thick. Season with salt and pepper to taste. When pasta is ready, drain it and return to pot. Add salmon mixture and stir to combine.

Categories: Main Dishes
October 03, 2004

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