Smoked Salmon Pink Pasta

Smoked Salmon Poke Bowl with Butternut Squash & Quinoa

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Serves

4

Ingredients

• 4 packs Latitude 45 Smoke Roasted Salmon

• 4 small beets, cooked

• 1 cup cashews

• ½ cup coconut milk

• 1 cup pasta water

• 2 cloves garlic

• 1 tsp salt

• 1 lemon, juiced

• 1 box rigatoni (or preferred pasta)

• ¼ cup pistachios

• ½ cup feta, crumbled

• 10 basil leaves, garnish

Instructions

1. Boil the pasta according to package instructions and reserve 1 cup of pasta water at the end.

2. While the pasta cooks, put the beets, cashews, coconut milk, garlic, salt, and lemon juice in a blender on high and blend until smooth.

3. When the pasta is cooked, drain and place in a pan. Pour in the pink beet sauce and the reserved ½ cup of pasta water. Mix everything together until the pasta is evenly coated in the sauce. Add more pasta water as needed.

4. Serve the pasta topped with feta, chopped pistachios, basil, and a serving of warmed Latitude 45 Smoke Roasted Salmon. Enjoy!

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