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They may be known for their music, but the Lafayette’s Music Room has also gained a reputation for some of the best food in Memphis.

Chef Jody Moyt stopped by the Live at 9 kitchen to bring you a Pasta Primavera recipe that’s delicious.

 

 

Pasta Primavera
7oz       Angel Hair pasta
1oz       Olive oil
1cup      Sliced shiitake mushrooms
1/2cup    Roasted tomatoes
1tbl      Roasted garlic puree
1/2cup    White wine
1cup      Chopped spinach leaves
1tbl      Chopped herbs(parsley, oregano, and thyme)
1tsp      Butter
1tbl      Crumbled feta cheese
1tsp      Toasted sliced almonds
To taste  Salt and pepper
1/2cup    Seasoned flour
1tbl      Olive oil
6oz       Salmon filet

1) Heat two saute pans on high heat with a tbl of olive oil in each
2) Dredge salmon filet in seasoned flour and place in the first skillet. Sear fish until golden brown, deglaze pan with white wine, place in the oven for 5 minutes, or until cooked medium. Set aside until ready to serve.
3) Add mushrooms and roasted tomatoes to the second pan, saute for 1 minute. Add roasted garlic then deglaze pan with white wine, add the herbs pasta and spinach. Saute lightly until spinach is just cooked. Season with salt and pepper. Transfer to a pasta bowl.
4) Finish the pasta with feta cheese and almonds.
5) Top pasta with the salmon filet and serve immediately.