Pasta with smoked salmon and rosemary cream

This was a yummy dinner that came about almost by accident. We had some salmon that Neil from our parents' group had caught and smoked, and some fresh rosemary from the garden outside Liz and Bob's new house. The salmon wasn't the sort of barely cooked stuff you find sometimes; it was fully cooked, kind of a delicious salmon jerky. To top the whole thing off, we had some smoked salt from Market Spice down at Pike Place -- the crunch and extra smoke was a really nice touch.

Amounts are approximate because I'm guessing after the fact. Cook

1. 8oz dried pasta, such as penne

in boiling salted water until almost done. Drain.

Meanwhile, in a large skillet over medium heat, combine

1. 2 c heavy cream
2. 3/4 c shredded Parmesean
3. 1 sprig fresh rosemary
4. 6 oz smoked salmon, chopped

Cook just until cheese is incorporated and mixture is slightly thickened. Add drained pasta and cook until pasta is tender and coated in sauce. Serve garnished with

1. Salish smoked sea salt (from Market Spice)