Barter Pasta

Lately Friedl from Selwood Green has been visiting my table at the Farmer's Market to barter. He is a pleasure to see at the end of the market day because he always comes bearing lovely fresh sprouts, and this week, some of Norbert's homemade kamut pasta.  We had some leftover smoked salmon from Sunday's brunch which I thought would go perfectly in a pasta.  I also unearthed some spinach from the deep freeze that I prepared from the garden harvest in the summer. This pasta was truly delicious.

KAMUT PASTA with Cauliflower,  Smoked Salmon and Spinach

1 lb Norbert's fresh organic kamut pasta

2 Tbsp organic butter

1 large organic onion, chopped

4 cloves organic garlic, minced

1/2 cup organic vodka

2 tsp organic lemon zest

1 tsp sea salt

black organic pepper

1 1/2 cups organic cream

125 g organic smoked salmon, sliced thinly

2 Tbsp capers

3 cups organic spinach, chopped

1/2 head organic cauliflower

fresh romano cheese, grated

1 Tbsp fresh dill, chopped

Method:  Bring a large pot of water to boil.  When it comes to a boil, add the cauliflower and boil for 3 minutes.  Then add the pasta and cook for about 3 minutes.  As you do this, melt the butter in a large saucepan over medium heat.  Saute onion until softened, then add the garlic and stir.  Add the vodka, zest, salt and pepper and simmer for 2 minutes.  Add the cream and simmer until it thickens a bit.  Stir in the spinach and cook until spinach wilts and the sauce evaporates a bit.  Stir in the smoked salmon, capers.  Season to taste.  Drain the pasta and stir into the sauce.  Serve, with the grated cheese and chopped dill.