Past Recipes
Creamy Cuttlefish Ink Pasta

Creamy Cuttlefish Ink Pasta with Salmon, Kale, and Peas

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Recipe Details


This dish of cuttlefish ink pasta is one you’ll appreciate for its distinctive briny flavor and deep greyish-black hue. Made in small batches by our friends at Sfoglini, it pairs especially well with seafood. Tossed with organically sourced kale, bright green peas, and tender salmon in a rich cream sauce, this stunning dinner deliciously elevates typical weeknight pasta.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    1 clove
  • dinosaur kale
    6 ounces
    dinosaur kale
  • wild Alaskan salmon
    10 ounces
    wild Alaskan salmon
  • cuttlefish ink trumpets
    8 ounces
    cuttlefish ink trumpets
  • crushed red pepper
    1/8 teaspoon
    crushed red pepper
  • heavy cream
    1/3 cup
    heavy cream
  • peas
    1 cup

What You’ll Need

  • 12" large pot
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a large pot of water to a boil over high heat. Mince garlic. Rinse kale and thinly slice leaves, discarding stems. Rinse salmon and pat dry with paper towel.
  2. Cook Cuttlefish Ink Pasta

    Cook Cuttlefish Ink Pasta

    Add salt generously to pot of boiling water. Stir in pasta and cook until al dente, 6-8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
  3. Roast Salmon

    Roast Salmon

    While pasta cooks, season salmon on flesh sides with ¼ teaspoon kosher salt and black pepper as desired. Place skin-side down on a foil-lined baking sheet, transfer to oven, and roast until opaque, 8-10 minutes.
  4. Simmer Sauce

    Simmer Sauce

    While salmon roasts, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired, garlic, and kale and cook, stirring, until softened, 3-5 minutes. Stir in heavy cream and peas and cook until warmed through, 2-3 minutes more. Remove pan from heat.
  5. Season Cuttlefish Ink Pasta

    Season Cuttlefish Ink Pasta

    Using a fork, break roasted salmon into 1-inch pieces, discarding skin. Add to pan with sauce over medium heat. Add pasta and stir to combine. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Taste and add salt and black pepper as needed.
  6. Plate Cuttlefish Ink Pasta

    Plate Cuttlefish Ink Pasta

    Serve pasta and salmon on your favorite plates and enjoy.

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