Pappardelle with Salmon and Leeks

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup chicken stock see unsalted (such as Swanson)
• 2 teaspoons savory fresh minced
• 0.3 cup cooking wine dry white
• 1 tablespoon flat-leaf parsley fresh minced
• 1 pound leeks trimmed thinly sliced
• 1 teaspoon lemon rind fresh grated
• 3 tablespoons olive oil extra-virgin divided
• 0.8 pound pappardelle pasta uncooked
• 1 pound sustainable salmon fillet fresh
• 0.8 teaspoon salt divided
• 2 teaspoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
3. Heat 2 tablespoons olive oil in a large saucepan over medium heat.
4. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high.
5. Add wine; cook 1 minute.
6. Add stock; bring to a simmer.
7. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
8. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper.
9. Heat a large skillet over medium-high heat.
10. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts.
11. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon.
12. Serve immediately.