- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1/4 teaspoon sage
- 1 cup chicken or vegetable broth
- 1/4 cup dry white wine
- Black pepper
- 1 pound bow-tie pasta
- 1 pound salmon fillet
- Lemon juice
- 1/2 ounce Roquefort or blue cheese
- 3 tablespoons pine nuts
- Preheat the broiler. Coat a broiler pan with no-stick spray.
- Coat a small saucepan with no-stick spray. Place over medium heat. Add the oil, garlic, and sage. Cook for 30 seconds. Add the broth and wine. Season with the pepper. Reduce the heat to low and simmer for 5 minutes.
- Cook the pasta in a large pot of boiling water according to the package directions.
- Place the salmon on the prepared pan and sprinkle with the lemon juice. Broil 4 inches from the heat for 10 minutes per 1-inch thickness of fish, or until the fish flakes easily when tested with a fork.
- Drain the pasta and place in a large bowl. Toss with the broth mixture. Flake the salmon into pieces and discard the skin. Place the salmon on top of the pasta. Add cheese and pine nuts.