Passive smoked salmon pasta

This dish is ready in minutes and relies almost entirely on the contributions of others.

Boil pasta (whole wheat thin spaghetti works surprisingly well, though I thought regular semolina would be better) in a pan according to package directions. Drain and set aside. Wipe pan dry.
On medium heat, add a small amount of olive oil on one side of the pan and sautee a fair bit of garlic. Add some pine nuts to the other (dry) side and let them toast for about 2-3mins (optional).
Finally, add alfredo sauce, flaked salmon (cold smoked is my favourite, but hot smoked or even leftover baked or pan-seared salmon will work), and the drained pasta and combine. Garnish with parsley, Italian seasoning, black pepper, and/or a bit of lemon juice. Good hot or cold.


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