Creamy Spinach and Salmon Pasta
 
 
Author:
Recipe type: Pasta
Cuisine: Pasta
Yield: 4 servings
Ingredients
  • 1 cup bacon lardons (about ½ lb)
  • 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
  1. Pre-heat grill on medium high
  2. Season both sides of the salmon filets with sea salt, pepper, chipotle and cumin. Drizzle with olive oil.
  3. Grill salmon 5 minutes per side until flakes easily. Remove to platter and set aside.
  4. Cook the bacon lardons until crisp and drain on paper towels. Set aside.
  5. 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.
  6. 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.
  7. Add more pasta water as needed until it's a loose and creamy sauce, to your desired consistency.
  8. 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