- Sea Food
This Barilla Pappardelle pasta with creamy Prosecco sauce and smoked salmon is made using ingredients and principles of the Mediterranean Diet, making it a ‘better-for-you’ option. With fresh salmon, not only will this dish give you all the protein and healthy fats you need, but it’s also a beauty to look at and makes a great, easy weekday meal.
Ingredients 6 Number of Servings
3 tbsp, extra virgin olive oil
1 shallot, minced
2/3 cup Prosecco (can substitute with dry white wine)
1 cup vegetable stock
1 ½ cup heavy cream
Salt & pepper to taste
2 tbsp chives, chopped
227 grams smoked salmon, cut in strips
Bring a pot of water to a boil and cook the Barilla Pappardelle pasta according to the package directions.
Boil two eggs for 10 minutes. Take the hard boiled egg out and reserve.
Meanwhile slowly cook the minced shallots in a skillet with 2 tbsp of extra virgin olive oil.
Add the Prosecco and let it reduce to half. Add the veggie broth and let it reduce to half.
Stir in the cream, salt and pepper, and bring to a simmer.
Drain and toss the Barilla Pappardelle pasta in the sauce.
Add the smoked salmon, mix well.
Drizzle with olive oil and garnish with grated egg-yolk and chives before serving.
Tip: Serve the remaining boiled egg-white chopped up in a salad.