Smoked Salmon Pasta paired with Nobilo Sauvignon Blanc

Smoked Salmon Linguine and Nobilo Sauvignon Blanc

Learn how to make this quick delicious smoked salmon & dill cream pasta that’s paired with Nobilo sauvignon blanc.


  • 2 finely minced cloves of garlic
  • 1 small-diced small shallot
  • 2 tablespoons of chopped fresh dill
  • 2 tablespoons of olive oil
  • ½ cup of chardonnay
  • 2 cups of heavy cream
  • 1 pound of linguine
  • ½ cup of shredded Parmesan cheese
  • 1 cup of peas
  • 12 ounces of chopped smoked salmon
  • juice of 1 lemon
  • Kosher salt and ground white pepper to taste

Serves 3 to 4


  1. In a large sauté pan on high heat with 2 tablespoons of olive oil caramelize the garlic and shallots.  Once brown, de-glaze white wine and cook until the liquid is almost gone.  Next, add in the heavy cream and cook on medium-high heat until the consistency of alfredo sauce.  Finish with dill, Parmesan cheese, salmon, and peas and keep warm.
  2. In a large pot of boiling salted water cook the linguine until al dente (7 to 10 minutes).  Once cooked, add the noodles to a bowl.
  3. Lastly, add the salmon cream mixture to the noodles and toss with lemon juice, salt and white pepper until thoroughly combined.
  4. To Plate: Place the tossed pasta on a white plate and garnish with fresh dill and serve with a glass of Nobilo Sauvignon Blanc.