If you follow me on instagram, you might know that when I got to my apartment I found a packet of Delverde pasta waiting form me. It was a nice house warming gift that came from LA CUCINA ITALIANA. Obviously it made moving much more pleasurable.
I know they did not do it on purpose, but it was nice all the same! Also, they could not know that I have special memories of a different gift pack of Delverde pasta of when I was in Italy. And that I have quite as fond memories of LA CUCINA ITALIANA. In fact, a collection of 2 whole years of the the Italian Edition of LA CUCINA ITALIAN was one of the few things I sent over from Italy when I first moved to the US. So when LA CUCINA ITALIANA contacted me to become one of their blogger ambassadors I was psyched. And when I got the packet I was even happier. As you can see I had to make something special with it. But what? Which pasta should I use?
My choice fell on the tagliatelle verdi (spinach tagliatelle). I actually rarely if ever use tagliatelle verdi, but there is someone dear to me whose favorite dish was tagliatelle verdi with salmon. He was also the person that gave me that gift pack of Delverde pasta. So you can see it had to be this dish.
If I remember correctly, the original recipes comes from a little book about salmon recipes. He gave me a copy of that book as a partying gift, so I checked on that recipe and it is quite different from the version he cooked for me: it is a simple recipe for regular spaghetti with creme fraiche and salmon. Maybe I don’t remember well and he took his recipe from a different book, but I clearly remember that he thought tagliatelle verdi were vital for this pasta to come out well.
When I decided to make this dish, I took it in a more exotic direction. The only thing I kept were the salmon and the tagliatelle verdi. Instead of going for cream and creme fraiche, I went for coconut milk and lime. I find the coconut milk and the lime lightens up the hearty notes of the tagliatelle verdi and make for a great counterpoint to the salmon. It also showcase how flexible Italian cooking can be.
You see differently that what they have you think at Olive Garden, Italian food is not about pasta, tomato sauce, garlic and parmesan, but it is about balancing flavors and letting ingredients speak for themselves and play its distinct note in a well balanced symphony. And in this dish that is exactly what each each ingredient does. So this dish is a (vaguely) Thai inspired (very) Italian dish.
Now almost 10 years have gone by since he cooked me this pasta and more than 6 since I last saw him, so I cannot say if he still likes this pasta, but I certainly hope you try making this pasta, like it and comment on how good below I like to think he would enjoy it! You see, I am entering this recipe for the dish your blog contest by Delverde and LA CUCINA ITALIANA, so and by October 1st this pasta is so that I have a shot at impressing the judges and going to New York 😉
Tagliatelle Verdi al Salmone
- 2 spinach tagliatelle nests
- 4 oz. salmon
- 1/2 cup lite coconut milk
- zest of 1/2 lime
- Start boiling the water.
- In a pan warm up the cocunut milk with the lime zest.
- Cut the salmon in strips.
- When water starts boiling, salt it and cook the pasta according to the instructions.
- When you add the pasta to the water, add the salmon and let it cook briefly.
- As soon an the pasta is cooked “al dente”, drain it and add it to the pan.
- Cook a couple of minutes more until the sauce thickens up.
- Serve hot adding ground pepper if you like it.