Penne with Cream and Smoked Salmon

For 4 (double for 8)
12 ounces/3 cups dried Penne
4 ounces thinly sliced smoked salmon
2-3 fresh thyme sprigs
1 ounce/22 tablespoons unsalted butter(diced)
1/4 pint -- 2/3 cup extra thick single (light)cream
salt and ground black pepper

Cook the dried pasta in a large pan of lighly salted boiling water for 10 minutes until it is just tender or al dente. Use sharp kitchen scissors to cut the smoked salmon slices into thin strips, about 1/4 inch wide. Strip the leaves from the thyme sprigs and rinse in cold water. Drain the pasta and return it to the pan. Add the butter and heat gently until melted, then stir in the cream with about one-quarter of the smoked salmon and thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring all the time. Check the seasoning. Divide among 4 warmed bowls, top with the remaining salmon and thyme leaves and serve immediately.

Serve with steamed broccoli or sauted asparagus in Hollandaise. Ratatouille is an option. Roasted root veggies would be great.