Description
A super easy springtime pasta! Not too heavy, not too light, some would say; ‘just right.’ Not many ingredients but big time flavor.
Ingredients
- ½ (8 ounce) package spaghetti
- 1 tablespoon butter
- 1 large leek – light parts only, rinsed, and chopped
- salt to taste
- ½ cup white wine
- ½ lemon, juiced
- 1 cup creme fraiche
- 1 teaspoon tarragon Dijon mustard
- 1 pinch cayenne pepper, or to taste
- 6 ounces skinless, boneless salmon, sliced
- ½ cup chopped cilantro, or to taste
- 1 pinch cayenne pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally until cooked through but firm to the bite
- about 12 minutes. Drain and return to the pot.
- Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened
- 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks
- and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates
- about 5 minutes.
- Stir creme fraiche
- mustard
- and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed
- about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center
- 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2