Orrecchiete With Hot-Smoked Salmon Peas And Beurre Blanc Sauce Recipe

Cooking Directions

• STEP 1.Cook the orrecchiete pasta according to package instructions until al dente.
• STEP 2.In a large skillet, melt butter over medium heat. Add the hot-smoked salmon and peas, and cook for 2-3 minutes until heated through.
• STEP 3.Add the cooked orrecchiete pasta to the skillet and toss to combine. Cook for an additional 1-2 minutes to allow the flavors to meld together.
• STEP 4.To make the beurre blanc sauce, melt butter in a small saucepan over low heat. Slowly whisk in the white wine and lemon juice. Cook for 2-3 minutes until the sauce thickens slightly.
• STEP 5.Serve the orrecchiete with hot-smoked salmon, peas, and beurre blanc sauce immediately. Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to cook the orrecchiete pasta until al dente to ensure it has a nice texture.
• You can use fresh or frozen peas for this recipe. If using frozen peas, thaw them before adding to the skillet.
• For a creamier sauce, you can add a splash of heavy cream to the beurre blanc sauce.

Storage and Serving

• This dish is best served immediately to enjoy the flavors and textures at their peak.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the leftovers in a skillet over low heat, adding a splash of water or cream to prevent drying out.