12 oz tube shaped G F pasta (Garofalo GF Casarecce)
2 - 7 oz skinless salmon filets
2-3 tsp Chipotle Seasoning
1 tsp ground cumin, Sea Salt & pepper
Olive oil
3 Tbsp Boursin garlic and herb cheese
¾ cup heavy cream
¼ cup white wine
Reserved pasta water
3 cups chopped baby spinach
¼ cup grated Parmesan
Handful raw walnuts course chop
Red pepper flakes
Instructions
Pre-heat grill on medium high
Season both sides of the salmon filets with sea salt, pepper, chipotle and cumin. Drizzle with olive oil.
Grill salmon 5 minutes per side until flakes easily. Remove to platter and set aside.
Cook the bacon lardons until crisp and drain on paper towels. Set aside.
Put a pot of salted water on for the pasta and bring to boil. Cook the pasta to package directions until al dente. Reserve about a cup of the pasta water and drain. Don't rinse. Return pasta to pan and add a slight drizzle of olive oil to keep moist.
In a large saute pan heat the cream to a slow boil over medium heat and add the spinach, salt and pepper to taste, stir until the spinach wilts. Add the wine and Boursin cheese stirring until creamy. Add ¼ cup pasta water, Parmesan, red pepper flakes and 4 cups of the pasta. Toss.
Add more pasta water as needed until it's a loose and creamy sauce, to your desired consistency.
Break the salmon into chunks and gently toss into the pasta. Top with the bacon, a sprinkle of walnuts, fresh black pepper, and a little more Parmesan to taste.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2017/10/creamy-spinach-and-salmon-pasta.html