@theemoodyfoody9712
Citrusy Tinned Salmon Pasta! Super quick, accessible, and perfect for any spring meal! INGREDIENTS 2 scallions, chopped 2 garlic cloves, grated Red chili flakes, to taste 2 ounces olive oil 1 tablespoon capers 2½ ounces Boursin cheese of choice 4 ounces dry spaghetti ½ cup dry white wine 1 teaspoon whole-grain mustard ½ lemon, zest and juice Salt, to taste Freshly ground black pepper, to taste 1 (6-ounce) can salmon ¼ cup parsley, roughly chopped ¼ cup dill, roughly chopped PREPARATION 1. In a large stainless steel pan, gently sweat the scallions, garlic, and chili flakes in olive oil over medium-low heat until softened. 2. Toss in the capers and stir in the Boursin cheese until melted. 3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti in boiling water according to the package directions. Reserve 1 cup cooking water; drain spaghetti and set aside. 4. Deglaze the cheese sauce with the white wine, increase heat to medium, and cook for 1 minute. Add the mustard, lemon zest and juice. Season with salt and pepper. Reduce heat to medium-low and gently simmer the sauce until reduced and slightly thickened. 5. Add the cooked pasta to the sauce, along with some pasta water, a little at a time, until thickened to the desired consistency. 6. Turn off heat and toss in the salmon, parsley, and dill. 7. Enjoy!