Elizabeth'S Right Stuff Pasta

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   1. Cover the bottom of a saute pan with olive oil and heat on medium-low while you peel and chop the carrot. Add carrot and saute. Chop the shallot and add to the pan. Cut the corn off the cob while you continue to cook the carrots and shallot until soft. Add the corn and cook for a minute or two.

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   2. Fill a pasta pot with water, add a pinch of salt and a drizzle of olive oil, cover, and bring to a boil.

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   3. While the water heats, add the wine to the vegetables, turn up the heat, and bring to a boil. Cook for a few minutes until somewhat reduced. Turn the heat down to medium low, add the cream, and cook until thick enough to coat the back of a spoon.

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   4. Chop the dill, tear the salmon into strips, and dice the avocado.

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   5. When the sauce is thickened,cook the pasta according to package instructions. Stir the goat cheese into the sauce until melted. Stir in the dill, then the salmon, and keep warm over low heat.

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   6. Drain the pasta and serve onto plates. Spoon the sauce over the pasta. Top each plate with the diced avocado and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.