Fusilli with Smoked Salmon, Leeks and Red Peppers



4 servings



4 tbsp. extra-virgin olive oil
1 md. leek, white part only, cut into 3-inch long julienne
1 lg. red bell pepper, seeds removed, cut into 3-inch long julienne
1 cup dry white wine
1/2 lb. fusilli
1/4 lb. smoked salmon, julienned
Cold butter


Bring 6 quarts water to a boil and add 2 tbsp. salt. In a 12-inch skillet, heat extra-virgin olive oil over moderate heat. Add leek and pepper julienne and cook until softened (5 to 6 minutes). Add white wine, bring to a boil and remove from heat.

Drop pasta into boiling water and cook according to package directions. Drain in colander over sink and pour hot pasta into leek mixture. Add salmon and cold butter and toss until well mixed. Pour into heated serving bowl and serve immediately.

Similar Recipes

0 Recipe Reviews