Pasta: Creamy Smoked Salmon and Dijon Pasta by Recipe Cottage

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	Creamy Smoked Salmon and Dijon Pasta

		4 cups broad egg or shell noodles 1 Tbsp. butter or oil 2 Tbsp. finely chopped shallots or 1 large crushed garlic clove 8 oz (250 g) smoked salmon 4 whole green onions 1 cup (250-mL container) regular or light sour cream 1 Tbsp. Dijon mustard Freshly ground white pepper Cook the pasta. Drain but do not rinse. Meanwhile, heat the butter in a large frying pan. Add the shallots and saute for about 5 minutes. Meanwhile, cut the salmon into bite-size pieces and slice the green onions; set aside. Whisk the sour cream, Dijon and pepper into the sauted shallots. Remove from the heat and immediately stir into the drained cooked pasta. Add the salmon and green onions and toss. Serve hot or as a cold pasta salad. The flavour becomes fuller with a day's refrigeration. If it's not creamy enough after being chilled, simply stir in more sour cream.