This was…different. Nathan and I had completely different takes on it, but I will say that it definitely has a very distinct taste.
Also, can I just say I could eat capers straight out of the jar?
Pasta with Smoked Salmon & Cream Cheese {from MarthaStewart.com}
Ingredients:
- 12 ounces pasta {Martha recommends farfalle; I used rigatoni}
- Coarse salt and ground pepper
- 1 small red onion, quartered and thinly sliced
- 2 ounces bar cream cheese, cut into small pieces
- 1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
- 2 tablespoons capers, drained and rinsed
- 4 ounces smoked salmon, cut into bite-size pieces
Directions:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
- Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.
Grade: From me – B, From Nathan – C-
Comments: It has a very strong salmon taste. I used the recommended amount of cream cheese, but I think I should have used more. I also probably would have added some vegetables, because it needed something besides the salmon and capers. It isn’t bad. The recipe just feels incomplete. Maybe tomatoes, cucumbers, mushrooms, and carrots would make it a little less dull.
