Smoked Salmon Pasta


1 tsp Kentucky Proud Stuarto's olive oil

1 Kentucky Proud shallot, diced

1 sprig Kentucky Proud  dill, stripped

2 sprigs tarragon, stripped

½ cup heavy cream

4-6 oz. Shuckman's hot smoked salmon

½ cup Kentucky Proud grape tomatoes, halved

½ lb cooked pasta, such as orrechiette or bowties


Heat olive oil in a large pan and sauté the shallot until translucent.  Add in the herbs and cream and bring to a simmer to thicken slightly.  Break apart the salmon into flaky chunks and add to the cream. Add the tomatoes and cooked pasta and season with salt and pepper.