Bigoli with smoked salmon

While the pasta cooks, toast the pine nuts in a dry frying pan over medium heat until golden brown, then remove and set aside.

Ingredients

Pasta

60 mL of Pine Nuts

Equipment

Frying Pan

In the same pan, heat the olive oil and sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.

Ingredients

30 mL of Olive Oil

1 piece of Onion

2 cloves of Garlic Cloves

Equipment

Frying Pan

Chefs Knife

Deglaze the pan with the dry white wine, allowing it to simmer and reduce by half.

Ingredients

120 mL of White Wine

Equipment

Frying Pan

Stir in the heavy cream, half of the lemon zest, and lemon juice, simmering gently until the sauce thickens slightly.

Ingredients

120 mL of Heavy Cream

5 mL of Lemon Zest

15 mL of Lemon Juice

Equipment

Frying Pan

Whisk

Toss the cooked pasta into the sauce, fold in the smoked salmon, remaining lemon zest, fresh herbs, and black pepper, then garnish with the toasted pine nuts before serving.

Ingredients

Pasta

Pine Nuts

Lemon Zest

Lemon Juice

115 g of Smoked Salmon

15 mL of Chives

15 mL of Dill

15 mL of Parsley

2½ mL of Black Pepper

Equipment

Tongs