Pappardelle With Salmon, Zucchini And Walnuts
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If you truly love the kind of food only an Italian grandma could put on the table, you'll need to hop a ferry to Staten Island and make a pilgrimage to Enoteca Maria. The kitchen is staffed entirely by Italian grandmas, and therefore the food on the table is filled with love. Restaurant founder Jody Scaravella's new cookbook, Nonna's House, is a collection of beloved recipes you'll want to try...even if yours doesn't turn out like Nonna's the first time. This one is easy — a lovely pasta dish with bright salmon, fresh vegetables and herbs and a crunchy topping.
Pappardelle and salmon look beautiful together. This dish is tempting even for those who don't like fish. I like to garnish the dish with grated Parmigiano-Reggiano as well as with chopped walnuts, but you might prefer a simpler flavor.
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 3 medium zucchini
- 2 teaspoons garlic
- 1/4 cup medium-dry white wine
- 8 ounces salmon fillet
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried pappardelle
- Toasted chopped walnuts
- Melt the butter in the oil in a deep skillet set over medium heat. Add the zucchini and cook, stirring often, until tender, about 6 minutes.
- Add the garlic and cook for less than a minute, just until fragrant. Stir in the wine and scrape up any browned bits from the bottom of the skillet.
- Add the salmon, basil, salt and pepper. Cook, stirring very gently to keep the fish together, until the salmon is cooked through, about 3 minutes. Stir in the pappardelle and toss very gently with tongs to coat.
- Divide among serving plates and top with basil leaves and walnuts.
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