Elevate canned salmon, creamy cannellini beans and dried pasta into an elegant meal that’s ready in only 20 minutes. A bit of crème fraîche brings it all together, and lemon – along with a trio of fresh herbs – adds lovely brightness to this simple, creamy dish.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly cracked black pepper
- 1 pound orecchiette
- 2 tablespoons olive oil
- 1 shallot, minced
- 1/2 cup dry white wine
- One 15-ounce can cannellini beans, rinsed and drained
- One 7.5-ounce can salmon, drained and flaked (see Cook’s Note)
- 1 cup crème fraîche
- Zest and juice of 1 lemon (a scant 1/4 cup juice)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Reserve 1 cup pasta water, then drain the pasta and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and cook until softened and starting to brown, about 3 minutes. Add the white wine, scraping up any browned bits from the bottom of the skillet, and bring to a boil. Add the beans and salmon, toss to coat and bring the mixture to a simmer. Add the crème fraîche and lemon zest and juice and cook, stirring, until just warmed through, about 1 minute. Stir in the pasta, adding a little of the reserved pasta water if it looks too dry.
- Remove the skillet from the heat and stir in the dill, mint and parsley. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 556 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 51 mg |
| Sodium | 639 mg |