Mascarpone cheese sauce with variations op. 3. (Smoked Salmon and Arugula)

Here is a third recipe variation using the Mascarpone cheese sauce, combining it with smoked salmon and baby arugula. The saltiness of the smoked salmon and the slight bitterness of arugula give the sauce the punch and a totally different flavor. Plus, the colors are beautiful - it will really brighten your dinner table.

Mascarpone cheese sauce with variations op. 3. (Smoked Salmon and Arugula)

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(Recipe by：Chef Yasue Siewert)

Times

Prep.: 5 minutes
Cook: 15 minutes

Yield

Makes 3 to 4 servings

Ingredients

4 cups any kind of short dried pasta
2 cups Mascarpone cheese sauce
4 oz Smoked salmon, cut into 1 inch
3 oz baby arugula＊
1/8 tsp black pepper
2 tbsp grated parmesan cheese

* You can substitute baby spinach instead of baby arugula if desired.

Directions

Warm the Mascarpone cheese sauce.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite ("al dente"), stirring frequently to prevent the pasta from sticking together, about 8 minutes. Drain well (do not rinse).
Transfer the pasta to a large bowl. Add the sauce, smoked salmon, arugula, and parmesan cheese, and toss to coat. Season to taste with salt and black pepper.
Serve warm.

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