Quick Penne Pasta with Smoked Salmon
- 2 cups Penne Pasta
- 1/4 cup grated Parmesano-Reggiano cheese
- 1/4 cup sun-dried or dehydrated tomatoes
- 2 Tbsp olive oil
- 2 Tbsp fresh basil
- 6 oz smoked salmon
|Fresh basil straight from the garden|
|Salmon ready for the smoker|
Every year we dehydrate tomatoes from our garden to use throughout the year, storing them in the freezer. We combined our dehydrated tomatoes with the olive oil in a small Nalgene container and placed the basil in a second.
Preparation on the Trail
Combine penne pasta with boiling water and cook until al dente. While the pasta is cooking, roughly chop basil and set aside. Slice the salmon fillet into 1/4" wide pieces and set aside. Drain the pasta water, reserving the pasta in the saucepan. Combine the remaining ingredients with the pasta, reserving one-half the basil and salmon. Plate the pasta and garnish with remaining basil and salmon.
|Boiling pasta along Knox Canyon Road|