Pasta With Pieces Of Halibut And Salmon Recipe
and Pease Portobello your, Pappardelle fresh choice tomatoes Gorgonola and 25 cheeseseor Grilled and Chicken, arugula portobello with a creamy mushrooms white soc stock
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Ingredients
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Pasta and Seafood
Cheese and Cream
Seasoning and Greens
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add a generous amount of salt to the boiling water.
- 2
Cook Pappardelle
Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Preparing the Seafood
- 3
Sear the Halibut and Salmon
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the halibut and salmon with salt and pepper. Add them to the skillet and cook for about 4-5 minutes on each side until they are cooked through and flaky. Remove from skillet and set aside.
- 4
Sauté the Portobello Mushrooms
In the same skillet, add another tablespoon of olive oil. Add sliced portobello mushrooms and sauté for about 3-4 minutes until tender.
- 5
Making the Sauce
- 6
Prepare Cream Sauce
Pour in the chicken stock and heavy cream into the skillet. Stir in the crumbled Gorgonzola cheese and simmer for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Combining Ingredients
- 7
Combine Pasta and Sauce
Add the drained pappardelle pasta to the skillet with the sauce, mushrooms, and tomatoes. Toss to combine thoroughly.
- 8
Add Seafood and Arugula
Gently flake the cooked halibut and salmon into the pasta mixture. Fold in the arugula and allow it to wilt slightly from the heat.
Serving
- 9
Plate and Serve
Serve the pasta warm, garnished with additional Gorgonzola cheese and a drizzle of olive oil if desired.