Yield: 4 servings
Ingredients
- 1 lb penne or your favourite shaped pasta, long pastas like spaghetti don’t work as well
- 1 cup room temperature cream cheese
- 1 bunch of fresh dill, chopped
- 4 green onions, sliced
- 1 lemon, juiced and zested
- 1 heaping spoonful of Dijon mustard
- 1/4 cup capers
- 8 ounces smoked salmon, or more (of the backyard smoked variety)
- Sprinkled sea salt and freshly ground black pepper, to taste
Method
- Bring a large pot of salted water to a boil.
- Season it liberally with salt until tastes like a day at the beach.
- When it boils furiously add your choice of pasta.
- Cook to el dente, until the pasta is cooked through, but still pleasantly chewy.
- Scoop out 1 cup or so of the starchy cooking water.
- Drain the pasta but not quite all the way.
- Leave it a bit wet.
- Put the pasta back into the pot along with a splash or two of the reserved water, perhaps 1/2 cup or so in total then immediately add the rest of the ingredients.
- While the pasta is still steaming hot, toss well, melting the cheese and forming the creamy sauce.
- Season with salt and pepper.
- Serve immediately.