- 8
Ingredients
- 12 ounces pasta, such as penne or fusilli
- 1 teaspoon olive oil
- 4 green onions, chopped
- 1/4 cup dry vermouth
- 5 ounces herbed goat cheese or other cheese
- 1 1/2 teaspoons finely grated lemon zest
- 9 to 10 ounces cooked salmon, skin and bones removed (see note)
- 1 1/2 cups frozen green peas
- Salt and freshly ground black pepper
Preparation
Step 1
Instructions
Cook the pasta in salted water according to package directions until al dente. Drain, reserving 1 cup pasta cooking water.
Return the pasta-cooking pot to high heat. Add the oil, then the green onions, and cook, stirring, until aromatic and slightly softened, about 1 minute. Add the vermouth and cook until most of the vermouth evaporates. Add the goat cheese, lemon zest, and 1/2 cup cooking water and stir until the cheese melts into a sauce. Lower heat to medium, add the salmon and peas and cover, cooking for 1 minute to warm the salmon and heat the peas. Add the pasta and toss to coat (salmon will flake apart as you toss the pasta, so don't be too aggressive). Season to taste with salt and pepper, adding a little more of the reserved pasta cooking water to moisten, if necessary. Serve immediately.