Spring Pasta

14 May

Talk about a quick to make recipe.

I added to this Spring Linguine (in my case, fettucine) baby spinach thinly sliced and salmon. Slice the spinach just like you would fresh herbs, by rolling them into log and using your knife to carefully slice them into ribbons. The salmon was canned wild alaskan salmon. I should have just bought flaked salmon because I had to carefully remove the skin and bones ( including the spine. THE SPINE) from the fish before adding it.

This was made in about 15 minutes, fast enough to serve to my mom, aunt and grandma before they went shopping. I think they thoroughly enjoy having a personal chef.

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On an art note, the NYTimes beat me to it. I wanted to urge you to go see the Mourners at the Met, but  I discovered through their article that it’s closing on the 23rd. Luckily I saw it a few weeks ago, but I plan on going again Tuesday morning and returning with plenty of drawings of them. Absolutely no photography is allowed, and I could sneakily snap a photo, but I think I’ll be able to do them justice. And I want you to see them.

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5 Responses to “Spring Pasta”

  1. therabbitrunner May 15, 2010 at 7:50 am #

    I love quick simple and delicious meals and yours certainly is!! fettucini is my favorite noodle shape 🙂

  2. Christina May 15, 2010 at 10:59 pm #

    I love being a personal chef for my family. They always love whatever I make because it’s different than the same old stuff they always have 🙂

    • culturalcravings May 17, 2010 at 9:14 am #

      I think that’s totally it; when someone else cooks it’s a novelty and they bring fresh perspectives. I also am waaaay more into finding new recipes then other people in my family.

  3. Stef @ moretolifethanlettuce May 17, 2010 at 1:00 am #

    i didn’t know your bday was this weekend…hope you had a happy one! sushi dinner = fab way to celebrate. this pasta looks rockin too 🙂

    • culturalcravings May 17, 2010 at 9:16 am #

      Thanks! It was really fun. However, I’m still convincing myself to like sushi. We went because my boyfriend and friend LOVE it. I stuck with seaweed salad and then salmon. 🙂

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