salmon anything pasta

Hi, folks!

Here's a "recipe" I did for farmbox LA a few weeks ago. You can substitute any other seafood - shrimp works well, any pasta shape, add/subtract spring vegetables (peas! squash!) and even use cream cheese instead of the mascarpone if that's all you've got :)

salmon with asparagus and spinach cream pasta

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

Kosher salt and freshly ground pepper

½ lb salmon fillet, skin-on

½ lb pasta of your choice

2 handfuls of spinach, cleaned

olive oil

3 stalks of asparagus, cut into 1” pieces

2 stalks green garlic, minced

6 tablespoons of mascarpone cheese, plus more for serving if desired

½ lemon, juiced

Directions

Preheat broiler. Lightly salt and pepper the salmon filet, and broil skin-side down for 5-8 minutes, until opaque.

Meanwhile, bring a pot of salted water to boil and cook pasta until just before al dente. Remember to save ¼ cup of the cooking water, and drain pasta. While the pasta is still hot, toss in the spinach to wilt.

In the now empty pot, add a drizzle of olive oil and add the asparagus. Lightly salt and cook for a minute or two, until just crisp-tender. Stir in the green garlic, mascarpone, lemon, and a few tablespoons of cooking water until it is the consistency of heavy cream. Return the pasta and spinach to the pot and stir to coat. Salt to taste.

Flake in salmon with a fork, and serve with a dollop of mascarpone.