gluten free

Spring is a time to release the extra winter weight by eating lighter…. but that doesn’t mean you can’t eat really good food!

This pasta (er, rice noodle) dish comes together with one simple pot. Of course you could use any pasta that you like, I chose a forbidden rice noodle partially because it’s gluten free and partially because I love the vibrant purple color! Take a few minutes to make the pumpkin seed cream or simple sub in Greek yogurt or sour cream if you are eating dairy and feeling lazy. Be sure to spend the money on a good smoked salmon though, it is the star of the dish!

Happy Eating
~Monique

Smoked Salmon and Veggie Noodles
2 – 4 oz smoked salmon
4 oz Forbidden Pad Thai Rice Noodles (or any pasta or noodle you prefer)
1/2 cup frozen peas
12 asparagus stalks
1 tbls olive oil
handful arugula or parsley
1 tbls pumpkin seeds
1/2 cup pumpkin seed sour cream

Boil a pot of water. Add rice noodles and a few pinches of salt, stir well and simmer for 3 minutes.
-Add in the asparagus and simmer for 1 minute.
-Add in the frozen peas, simmer of 1 minute.
Check the noodles for doneness leaving to simmer another minute only if needed; remove from heat and drain. Pour back into the pot and drizzle with olive oil.

Assemble on 2 plates: divide the noodles, asparagus and peas between the plates. Top with pieces of the salmon and dollops of the Pumpkin Seed Sour Cream.

Top with a sprinkling of arugula and pumpkin seeds. Add a few turns of fresh ground black pepper. Enjoy warm.