Entree - pasta dish
1 lb Italian Egg tagliolini
10 oz fresh salmon, diced
1/2 cream cheese block
1/4 cup milk
1 small onion, finely chopped
1 cup spinach, cooked and squeezed
4 tbsp chopped walnuts
3 tbsp extra virgin Italian olive oil
Bring a large pot of water to a boil and blend cooked spinach with cream cheese and milk.
In the meantime, warm the olive oil in a large non-stick skillet over medium heat and sautee onion for 3-4 minutes, then add salmon, season with salt and sautee until golden, about 5 minutes. Add the spinach cream, season with salt and hot pepper flakes, if you like them, stir well and cook 2-3 more minutes.
When water boils, add salt and tagliolini. Wait about one minute to stir (so they won't break), then stir and cook until al dente, 2-3 minutes.
Drain tagliolini, reserving part of the cooking water, and transfer them in the skillet with the sauce and add the chopped walnuts. Toss them to coat on medium heat, thinning sauce with the reserved water, if necessary.
This recipe serves 4-6
- DO NOT sprinkle with Parmigiano. In Italian cuisine, you should never use parmigiano on pasta with a fish or mushroom sauce
- You can sprinkle with fresh chopped parsley, if you like it