Main course
Bigoli with smoked salmon
This bigoli with smoked salmon comes together in about 45 minutes, making it a quick and satisfying pasta dish. It features toasted pine nuts, a creamy white wine sauce, and plenty of fresh lemon and chives to brighten everything up. The smoked salmon is added at the very end, so it warms through gently without cooking further.
Method
5 steps · 45 min total
- 01
Toast the Pine Nuts
In a dry pan over medium heat, toast the 0.25 cup pine nuts until they're golden and fragrant. Keep a close eye on them, as they can go from toasted to burnt quickly. Once done, remove them from the pan and set aside.
