Smoked Salmon Pasta

Ingredients

• 8 ounces spaghetti pasta
• Salt
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1/3 cup chopped shallots, can substitute onions
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 1/4 cup cream
• 1 tablespoon lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons chopped fresh parsley or dill
• 4 ounces smoked salmon, cut into bite sized pieces
• Fresh ground black pepper

Directions

1. Set a large pot of salted water over high heat and bring it to a boil, using at least 4 quarts of water with 2 Tbsp of salt for 4 quarts. While that comes up to temperature, toast the pine nuts: spread them in a single layer in a large skillet and cook over medium heat, stirring now and then, until they smell fragrant and turn lightly golden. Transfer them out of the skillet and reserve them.
2. When the water is boiling, add the pasta. Cook it uncovered over high heat at a steady, vigorous boil, setting a timer for 8-10 minutes, or following your package timing for al dente pasta that is tender but still has a little bite. Before you drain it, scoop out 1 cup of the cooking water and set it aside.
3. While the pasta cooks, make the sauce. Warm the olive oil in a large skillet over medium heat, then add the shallots and garlic. Cook for 2 minutes, then stir in the white wine, lemon juice, and 1 Tbsp of lemon zest. Turn up the heat and simmer until the liquid reduces by half.
4. For a lightly creamy sauce, stir in the cream and let it bubble for 1 minute more. The sauce should be ready right around when the pasta is done; if it finishes first, pull the skillet off the heat until the pasta catches up.
5. Drain the pasta and transfer it to the skillet with the sauce. If the pasta seems a bit dry, loosen it with some of the reserved cooking water. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest, then finish with freshly ground black pepper.