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Recipes and Cooking
Piccolini® Mini Fusilli with Salmon, Tomatoes and Leeks
Ease of preparation:
Prep Time: 12 minutes
Cook time: 15 minutes
Servings: 4-6
Regions:
Wine pairing: White
Ingredients
| 1 box | BARILLA Piccolini Mini Fusilli | | 2 tablespoons | extra virgin olive oil | | 1 each | leeks, white part only, diced | | 6 ounces | salmon, skinless, de-boned, diced into large pieces | | 1 pint | grape tomatoes, halved | | ¾ cup | cream | | to taste | salt | | to taste | freshly ground black pepper |
ADD oil and leeks to a medium skillet and heat over medium heat. Sauté for 3 minutes until the leeks are wilted and slightly colored. ADD the salmon and sauté for an additional 2 minutes until the salmon is almost completely cooked through. Meanwhile COOK the Piccolini Mini Fusilli according to package directions. ADD the cherry tomatoes and sauté until the skins are blistered and the flesh is soft, about 2 minutes. ADD the cream, salt and pepper and bring to a simmer. Continue to simmer for about 2 minutes. DRAIN the pasta and toss with the sauce. Re-season the pasta if necessary and serve
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