RIGATONI with SMOKED SALMON, KALE, and GOAT CHEESE
from Pike Place Market Recipes by Jess Thompson
Copyright 2012 Jess Thompson, Sasquatch Books
Traditionally slow smoked over an alderwood fire, Totem Smokehouse’s salmon has a dry, flaky texture that allows it to blend into the cream sauce for this relatively quick pasta dish. Makes 2 large or 4 small servings
3 cups rigatoni
1 tablespoon olive oil
½ bunch lacinato kale, finely chopped (about 2 cups)
Kosher salt and freshly ground black pepper
½ cup heavy cream
1 cup (8 ounces) skinned and roughly chopped smoked salmon
4 ounces goat cheese, crumbled
Put a pot of salted water on for the pasta. When the water boils, cook the rigatoni al dente.
While the pasta cooks, heat the oil over medium heat in a large sauté pan. Add the kale and cook, stirring, until it is wilted, 5 minutes or so. Season to taste with salt and pepper, add the cream and salmon, stir, and simmer on low heat until the pasta is done, 2-3 minutes more.
Drain the pasta, reserving about ½ cup pasta water. Add the pasta to the salmon/kale mixture, along with a bit of the water and about three-quarters of the goat cheese, and stir over low heat until the mixture is warmed through and the cheese is melted. Serve hot, sprinkled with pepper and the remaining goat cheese.
Find fresh veggies on the farm tables on Pike Place. Other ingredients can be found at Totem Smokehouse, Pappardelle's Pasta, Truffle Café, and Quality Cheese.