Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and total fiber in grams for the ingredient listed. This recipe has about 14 grams carbohydrates, 45 grams of protein and 5 grams fiber per serving.
2 tablespoons unsalted butter (C=0g) 4 tablespoons minced shallots (C=6.8g) 1 cup dry white wine (C=2g) 1 cup heavy cream (C=6.4g) Sea salt (C=0g) Freshly ground black pepper (C=.6g) 8 ounces Dreamfields Penne Rigate Pasta (Net C=20g) (P=28g) (F=20g) 2 cups fresh peas (C=20g) (P=8g) 1 pound smoked salmon, skinned and trimmed of any dark connective tissue, sliced thin then cut into julienne with the grain (C=0g) (P=112g) 1/4 cup snipped fresh dill (C=.4g) 1 cup finely grated aged Parmesan cheese (C=4g) (P=28g)
Bring water to boil in a large saucepan. Season generously with sea salt.
To make sauce: In a large, deep, nonstick skillet, melt butter over medium-high heat. Add shallots, cooking until tender and translucent, about 4 minutes. Add white wine, cooking until reduced by half, about 4 minutes. Add heavy cream, cooking until reduced to coat back of a spoon, about 8 minutes. Remove from heat. Season with salt and pepper to taste. Reserve.
To cook pasta: Add pasta to the boiling water, cooking to al dente as directed, about 10 minutes. Add the peas, cooking until al dente about 2 minutes. Transfer to a colander, allowing to drain. Transfer to the sauce.
To serve: Return sauce to a simmer, reducing until lightly thickened to coat the pasta. Remove from heat. Add the smoked salmon, which will warm in the pasta, half the dill and Parmesan. Divide and mound the pasta artistically in the center of your warm serving plates. Sprinkle with the remaining dill and Parmesan. Serve immediately.
Makes 4 servings.
Per serving: 608 calories; 40 g fat (22 g saturated fat; 59 percent calories from fat); 14 g carbohydrates; 140 mg cholesterol; 1,392 mg sodium; 45 g protein; 5 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at mailto:onemadchef@rattlesnakeclub.com.
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