One thing I always have in my pantry is dried pasta of all different shapes and sizes so deciding what to make for this week's I Heart Cooking Clubs "Pantry Magic" theme wasn't very difficult. We're currently cooking with Donna Hay and settling on a final recipe was an entirely different matter....so many from which to choose!
The recipe for Lemon and Dill Smoked Salmon Pasta caught my eye. The no-cook sauce combined a few more pantry items (olive oil, capers) with some fresh (lemon, green onions, dill, mint and smoked salmon). It was very quick to prepare - so quick, in fact, I had it made before the pasta water even came to boil!
I really enjoyed the bright, fresh flavours of this delicious dish and thought it special enough to be company-worthy.
The recipe for Lemon and Dill Smoked Salmon Pasta can be found here.
- I used whole wheat linguine
- I replaced 1/2 the oil with pasta cooking water
- I used only 150g of salmon (wild pacific coho) which was plenty
- the recipe served 3 generously
If you'd like to see what the other IHCC members used from their pantries, visit here.