Directions

1. Salmon ~ Season the salmon filets with salt and pepper.  Put on sheet pan and cook in oven at 425 degrees for 12 min.  Remove from heat and squeeze the half lemon over the filets. 

2. Broccoli ~ In a pot over medium heat bring water with 1 tsp of salt to a boil, then add broccoli.  Stir and let blanche for 5 min or until tender.  Strain the broccoli and shock in ice water, strain again. Then in a sauté pan, place 2 tbs of olive oil and 1 tbs minced garlic. When garlic is fragrant add broccoli.  Cook over medium heat for about a minute and season with salt and pepper.

3. Rigatoni ~ Cook in 4 – 6 qts of water and 1 tbs of salt.  Follow package instructions.  (Save ¼ cup of pasta water.)

4. Here’s where the magic happens ~ In a pot over medium heat, place 2 tbs of reserve pasta water, 4 tbs butter and ¼ tsp salt, and bring to a simmer.  Then add the strained pasta and remove the heat.  Toss in the ½ cup of parmigiano reggiano cheese and 1 more tbs of the reserve water and stir. Then add in 3 tbs of La Madre and stir and stir some more.

5. Place pasta on a platter and put broccoli on top.  Flake the salmon on top.  Season with more salt and pepper. Drizzle one more tbs La Madre on top.