Capellini With Smoked Salmon And Green Onion Cream Cheese

Put enough water to cook the pasta in a large pot. Cover and bring it to a boil.

Meanwhile, trim the green onions and remove all but the top 2 inches of the green parts. Reserve the tops, then quarter the rest of the green onions crosswise. Put the quartered green onions in a food processor and coarsely chop them.

Add the cream cheese and pulse a few times just to incorporate the ingredients. Pour the half-and-half through the feed tube with the motor running and puree until the mixture is smooth. Season liberally with black pepper.

When the pasta water boils, add the salt and the pasta. Stir, cover and return to a boil. Stir again, uncover and cook for 3 to 4 minutes, or until the pasta is al dente.

Meanwhile, halve the reserved green onion tops lengthwise and then thinly slice them crosswise.

When the pasta is cooked, reserve 1/2 cup of the cooking water and drain the pasta. Put the pasta back into the cooking pot and toss it with the salmon.

Add the reserved cooking water to the cream cheese with the motor running to create a thin creamy sauce.

Pour the sauce over the pasta and toss well. Add salt to taste and toss.

Serve, sprinkled with additional pepper and the cut green onion tops.