Smoked Salmon Fettuccine
White Bean and Sun-Dried Tomato Spread with Crostini
Ingredients
- 1 (16-oz) pkg whole wheat fettuccine
- 1 Tbsp kosher salt, divided
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- ¾ cup crème fraîche (or use cream cheese)
- 3 Tbsp drained capers
- 1 lb smoked salmon, coarsely chopped
- ¼ cup chopped fresh parsley
Instructions
- Cook pasta in boiling water with 2 tsp salt until almost al dente; drain, reserving 1 cup pasta water.
- Cook onion in hot oil in a large skillet over medium heat 6 minutes or until almost tender.
- Stir together onion, reserved pasta water, pasta, and crème fraîche until blended. Cook 1 to 2 minutes or until pasta is done and sauce thickens.
- Transfer to a large serving bowl. Sprinkle with capers, salmon, and parsley. Season to taste.
Side Dish Ingredients
- 1 (16-oz) French bread baguette, thinly sliced
- ¼ cup olive oil, divided
- 1 (16-oz) can cannellini beans, drained
- ¼ cup sun-dried tomatoes in oil
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- ¼ tsp salt, ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Brush bread with 3 Tbsp oil. Place on a rimmed baking sheet.
- Bake 3 to 5 minutes or until toasted.
- Meanwhile, pulse beans, tomatoes, cheese, garlic, lemon juice, salt, pepper, and 1 Tbsp oil in a food processor or blender until smooth. Serve with crostini.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
