Pasta with salmon and Philadelphia, a tasty first course ideal for Christmas Eve dinner, will make you look great with friends; it is prepared quickly and has a unique, delicious flavor that makes you want to eat it with pleasure. Let’s discover the recipe right after the photo as always.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for pasta with salmon and Philadelphia
- 11 oz Short rigate penne (or fusilli)
- 7 oz Smoked salmon
- 7 oz Spreadable cream cheese
- 2 tablespoons Extra virgin olive oil
- to taste Black pepper
Preparation: pasta with salmon and Philadelphia
Preparing salmon pasta is really child’s play; first of all, bring a pot of water to a boil with enough water to cook the pasta but without adding salt — the salmon is very flavorful on its own.
While the water comes to a boil, in a large pan melt the Philadelphia cheese with the extra virgin olive oil over low heat.
Coarsely chop the salmon into strips and set aside temporarily.
Cook the pasta and drain it al dente, reserving a few tablespoons of the cooking water. Transfer the pasta to the pan with the melted cheese, add a few tablespoons of the cooking water, add the salmon, and toss for a few minutes to blend the flavors.
Once cooked, arrange the salmon pasta on a large serving plate, season with freshly ground black pepper, serve and…
ENJOY YOUR MEAL
Annatorte recommends
The pasta should be eaten freshly prepared; however, if you have leftovers, store them in an airtight container in the fridge for no more than two days.
VARIATIONS
To add a touch of freshness to your recipe, you can add some chopped fresh parsley before serving.
OTHER RECIPES
HERE and also HERE I leave you other PASTA RECIPES for the HOLIDAYS. If you want to see other types of recipes BACK TO HOME
