As I have grown older, my stomach has started to rebel against certain foods such as those high in fat. And my lower GI tract, which until a few years ago was able to accommodate almost anything I sent its way, has now seemingly turned against me. So, contrary to the popular belief I once held, my brain is no longer in charge of my body. That happy distinction has now shifted to (you guessed it) my lower GI tract!  And just to confirm my long held belief that God has an ironic sense of humor, my taste buds remain unimpaired. So, my mouth still craves a buttery and creamy pasta sauce, while other parts of my body are praying that I can withstand temptation. Sometimes I feel like a royal battle is being staged in my body with no consideration being paid to what I still desire and need. (Perhaps that’s the true definition of growing old!)

Regardless, I have decided that I am going to fight for my rights. I still want to enjoy creamy pasta sauces, but I must respect the fact that my brain GI tract probably knows what’s best for me in the long run. Hence, this recipe.

So if you too love pasta, but are trying to reduce the amount of fat in your diet, may I suggest this recipe the next time a creamy and rich tasting pasta sauce calls your name. With this recipe, you can actually listen next time it happens!

  • 1 T. olive oil
  • 2 lg. finely chopped shallots (about ½ cup)
  • 1 c. dry white wine
  • ¾ c. light sour cream (Tillamook “light” sour cream is really very good)
  • scant 2 T. fresh lemon juice
  • ½ tsp. dill weed, or more to taste
  • ¼ tsp. kosher salt  
  • freshly ground black pepper
  • ¾ c. frozen petite peas brought to room temperature
  • 4 oz. smoked salmon, cut into small chunks
  • ½ c. grated Parmesan cheese + more for passing  
  • 12 oz. pasta*, cooked al dente (reserve about a ½ cup of the pasta water)

Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine and simmer until reduced to about ½ cup, about 6 minutes. Whisk in the sour cream, lemon juice, dill weed, salt, and pepper. Cook for about 1 minute or until the sauce is hot. Stir in the peas, salmon, and Parmesan cheese. Remove from heat and add the hot al dente pasta and about ¼ cup of the hot pasta water. (Add more pasta water as required.) Adjust seasoning and serve immediately. 

*penne, farfalle, orecchiette, conchiglioni (seashell shaped), farfalloni (bow tie shaped), etc.

And remember, you never want your cooked pasta to wait for your sauce to be done. If anything has to wait, be sure it’s the sauce.

Please let me know if you like this recipe. Thanks