'Penne with Cream and Smoked Salmon'
Source: Adapted from Jo Cooks
3 cups dried penne
4 oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
2/3 cup cream
2 tablespoons butter
salt and pepper to taste
1. Cook pasta in according to package instructions.
2. Meanwhile, slice the smoked salmon into thin strips. Strip the leaves from the thyme sprigs.
3. Melt the butter in a large saucepan. Stir in the cream and add about a quarter of the salmon and thyme leaves to the pan. Season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil.
4. Drain the pasta and toss it with the cream and salmon sauce. Divide among four bowls and top with the remaining salmon and thyme leaves.
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