For this month’s link-up, I’m sharing a recipe hubby and I concocted in a mad rush to make dinner one night.
Having grown every herb you can imagine in our backyard throughout the summer, we had an abundance of basil that needed to be consumed. After some scrambling around in the fridge, we came up with this lovely spaghetti dish.
Here it is …
500 grams spaghetti pasta (cooked al dente)
5 ounces of smoked salmon (without skin)
1 onion chopped
1 clove of crushed garlic
2 cups of sliced, fresh mushrooms (optional)
3/4 cup of prepared basil pesto sauce
1/4 stick butter
dill (fresh bunch on stalks (or tarragon)
1/4 cup Parmesan (freshly grated)
1/4 cup of water
2 tablespoons of olive oil
2 tablespoons of chopped fresh basil
Bring large pot of water to a boil.
Cook pasta until al dente.
In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
Drain pasta. Serve sauce over noodles.
Makes 4-5 servings.
Ready in 30 minutes.
Note: Turns out, I found similar recipes for this dish on-line the next day. So basically, we’re not as creative as we originally thought. We don’t care! The dish was a total success and it only took 30 minutes to make! Win, win!
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