Alehouse Pepper Smoked Salmon Linguine with Basil, Spinach, Kalamatas and Chèvre

Serves: 4

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The combination of peppery smoked salmon with tender pasta and bright, fragrant basil is glorious. As the season progresses, try adding heirloom tomatoes, eggplant and summer squash to this simple and satisfying meal!

Ingredients

Preparation

Remove the skin from the salmon and break the fillet into bite-sized pieces, removing any pin bones you encounter. Set aside.

Cook the pasta in boiling, salted water until al dente. Drain and keep warm.

Place the empty pot back on the stove. Pour in the olive oil. Over medium heat, add the leeks and garlic and cook for 3 to 4 minutes, or until the leeks are soft. Toss in the basil, spinach, olives and red peppers. Add the crème fraîche if you like a creamier sauce, and stir very gently just to heat through. Fold in the smoked salmon. Season with the salt and pepper.

Place the pasta in a heated serving dish and spoon the sauce over the noodles. Garnish with chèvre cheese and whole basil leaves.

Notes

You can use any of the PCC smoked salmon varieties in this dish.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 1, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: basil, chevre, pasta, salmon, spinach

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