|Papardelle with Asparagus and Salmon|
Everything about this dish screams Spring...from the British Columbia wild salmon, to the asparagus...to the fresh Spring peas...not forgetting the fresh taste sensations as well. Spring is a time of renewal and new beginnings. It calls out to try something new and refreshing and perhaps exciting in the foodie world.
Our local Italian grocers has hundreds of different types of pastas that are both familiar and NOT!! I discovered Pappardelle ( pa-par-DAY-lay) which lends itself very well to this Spring-time dish. It ROCKS my foodie world!! Pappardelle are flat ribbons of pasta, sold either dried or fresh. They're normally served with hearty sauces that will cling to every nook and cranny. You could substitute tagliatelle which are narrower ribbons if you cannot find these.
I tried to do a little research on this particular pasta. All I know for sure is that it has wheat germ added and it is basically cut pappardelle. My Italian friends would know if that gives it a new name other that pappardelle. It says Morelli on the package, but is that the manufacturer or the name of the pasta?" I need to learn Italian!! What I do know for sure is that the pasta makes for an amazing dish to celebrate the arrival of Spring. The added bonus is that a fresh tasting and incredible dinner is ready in only 15 minutes to be served with a good Italian wine....or Canadian wine...wink...wink.
My Italian friend suggests an "Italian white Antinori Vermentino from Tuscany which has the earthiness and acidity to stand up to the herbaceous taste of asparagus as well as the plush, juicy body to complement the salmon. It also has a luscious pear flavour to boot!" Who new that the lovely asparagus was a challenge to pair with wine? If you want to try a British Columbia wine follow this guide . The VQA agrees with me and there are no real steadfast rules on pairing wine. Experiment and have fun!!!
*Pappardelle with Asparagus and Salmon**
1 minced shallot
1/2 tsp grated lemon zest
Season salmon with 1/4 teaspoon salt and pepper. Using a mister, spray fish with olive oil. Heat a pan over medium-high heat; sear fish, flesh side down, for 8 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil.
Cook pasta; drain, return to pot, keep warm.
Heat oil in pan; sauté shallot and asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, lemon zest, onions, mint, and dill; lower heat to simmer. Add remaining salt and pepper.
Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Divide among 4 bowls.
Garnish with additional herbs and lemon wedges.Serves 4
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