Orecchiette with Salmon & Spinach

Who knew that Google books just plops books right up on the web?  I was doing a search for this cookbook  and was able to pull up the entire recipe, no, the entire page from my cookbook.  That's just crazy.

I could eat salmon everyday, and pretty much already eat spinach everyday.  What happens when you put the two together?  Salmon: A Cookbook, tells us that it makes a perfect pasta dish.  Oh happiness indeed. Even better is it cooks up in the time it takes to boild the pasta.  Even happier on a weeknight.

Technically I've already posted a recipe from this cookbook, so this is just take two.  But I adore this cookbook so much, it's actually falling apart.  If you like salmon, you can't beat the assortment of salmon recipes in here. 

Orecchiette with Smoked Salmon, Spinach, Walnuts and Lemon Zest

Adapted from Salmon: A Cookbook

1/2 lb dried orecchiette

1/4 cup chopped walnuts, toasted

3/4 cup evaporated milk (or heavy cream if you prefer)

6 oz spinach leaves

grated zest of half a lemon

2 tbsp lemon juice

4 oz smoked salmon

freshly ground pepper

kosher sea salt

1. Fill a large pot with water, add 2 tsp salt and bring to a boil.  Add pasta and cook until al dente, about 10 mins

2. While pasta is cooking, heat the milk in a skillet until just before boiling.  Add spinach and cook until just wilted. 

3. Add lemon juice, zest, a pinch of salt and ground pepper.  Add salmon and stir until combined.

4.  Drain pasta, reserving 1 cup of cooking liquid.  Add pasta to pan with spinach and salmon and stir to coat the pasta, adding pasta water as needed. 

5. Stir in toasted walnuts and serve.