Farfalle with Salmon & Mint

I've been cooking with leeks more and more lately.  They have a light taste, are less pungent than an onion, and sometimes give off a hint of cucumber.  I've always heard they are a pain to clean, but it is quite simple if you prep them first (in this recipe, they are sliced), then agitate in a bowl of water to release the sand.  One final rinse and they're ready for use.

Farfalle with Salmon & Mint - salmon, leeks, sour cream, mint, and pasta.  Mint and salmon...with sour cream?  This recipe definitely sounded different, which means I had to try it!  One great aspect of this dish is that everything (minus the pasta) is cooked in the same pot.  Easy clean up!

First the leeks are sauteed in butter, salt & pepper, and a portion of the chicken broth.  Once they simmer for a minute, you lay the salmon on top the leeks and cover the pot, to allow the salmon to steam and the leeks to become tender.  After removing the salmon, the rest of the broth and lemon zest is added to the leeks.  The salmon is broken up into pieces.  Lastly, everything is tossed together; the pasta, salmon, leek mixture, sour cream, and mint.  The result is a healthy and comforting salmon pasta dish, with freshness of the mint, brightness of the lemon zest, and a touch of creaminess from the sour cream. 

lamb ragu

Mint and lamb is an exquisite combination, a common one, and also one that never gets old.  Due to my recent visit to NYC, I was recalling a time I ate at Babbo and had Mario's beautiful Mint Love Letters - spicy lamb sausage and mint, gently folded into little pasta envelopes, and served in a simple tomato sauce.  Delicious.  I was craving lamb (big surprise), so I searched for recipes that would satisfy my lamb/mint desire, without much fuss.  I discovered Giada's recipe for Lamb Ragu with Mint.  It seemed perfect - ground lamb, shallots, garlic, mint, simmering in a tomato sauce with some added ricotta for creaminess - and it was perfect. 

It begins with shallots and garlic releasing their essence in warmed olive oil, then adding the lamb until well browned.  My favorite part is next - adding a cup of red wine and simmering until reduced by half.  The smell was driving me crazy!  I added the tomato sauce, simmered again, and then stirred in the torn mint leaves and ricotta until it was smoothed into a beautiful ragu. 

I didn't have any rigatoni or tube shaped pasta, so I used mini wheels, which my son loved just for the simple shape of them.  Isn't it great how kids can get so much joy out of food in interesting shapes?  I have to admit, they were fun.  This pasta dish was spot on with the flavors I was craving.  It was simple, comforting, and best of all, I enjoyed it with my son as we talked about our day.  A perfect end to a weekend. 


Lamb Ragu with Mint, Giada De Laurentiis