Smoked Salmon Pasta with Basil Cream Sauce

Ingredients

• 300 grams (10.6 ounces) dried spaghetti
• 40 grams (1.4 ounces) Parmigiano-Reggiano
• 40 grams (1.4 ounces) basil
• 5 grams (0.18 ounces) garlic (1 medium clove)
• ½ cup cream
• ¼ cup milk
• 200 grams (7 ounces) cold smoked salmon, roughly torn apart
• Black pepper
• 1 teaspoon lemon juice

Instructions

1. 1
   Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.
2. 2
   Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.
3. 3
   Add the basil, garlic, cream and milk and process until smooth.
4. 4
   Pour the sauce into a sauté pan and when the pasta is about 1 minute away from being done, turn the heat on to high.
5. 5
   Bring the sauce to a boil, and cook until it starts to thicken.
6. 6
   Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.
7. 7
   Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.