Gemelli pasta is a twisted noodle that makes pasta dishes both pretty and delicious. Here tossed with snowpeas and steelhead in a creamy white wine sauce. …Yumm!
Turn oven on to 350F. Bring 2 ½ litres salted water to a in a large pot.
Wash dill and snow peas. Pick and chop dill leaves. Trim ends from snow peas. Drain steelhead and pat dry with paper towel. well with salt and pepper.
Line a baking sheet with foil and lightly grease. Place steelhead onto baking sheet and drizzle lightly with olive oil. Transfer to oven and set a timer for 10–15 minutes. Cook until fish just begins to flake and is an of 158°F.
Once the water is boiling, add snow peas and blanch for 30 seconds to 1 minute, or until bright green and tender. Remove from the water with a slotted spoon and set aside Add gemelli pasta and cook for 11–13 minutes or until . Reserve 1 ½ cups pasta water and drain in a fine-mesh sieve.
Meanwhile, heat 1 tbsp of both olive oil and butter in a large skillet over medium. Once skillet is hot, add garlic and cook for about 30 seconds or until fragrant. Add white cooking wine and let it reduce for about 30 seconds. Stir in flour and stir to make a paste and cook for 30 seconds.
Slowly whisk in the reserved pasta water until mixture is smooth. Stir in whipping cream and parmesan. Bring to a , reduce heat to medium-low and cook for 4–6 minutes or until sauce has thickened. Season taste with red pepper flakes and salt and pepper.
Add cooked gemelli to the cream sauce with dill and snow peas. Mix together and cook for about 2 minutes until everything is hot.
Divide creamy dill pasta into large serving bowls. Flake steelhead into large flakes over top.Season to taste with more red pepper flakes if desired. Enjoy!
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
