Step 1

Zest and juice 1 lemon; zest remaining lemon and set aside. Zest oranges, peel, then slice roughly.

Step 2

Combine 1/2 of the orange zest and all the orange slices in small pot with chopped pineapple, pineapple and orange juices, lemon zest and juice from 1 lemon, fresh thyme, and dried pepper. Bring to a boil; reduce heat and simmer until juice is reduced by almost half. Discard pepper. Process remainder in a blender until smooth. This is the citrus reduction base for your sauce.

Step 3

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 4

Warm up oil in a large skillet over medium-high heat. Add leek, mushrooms, red peppers, garlic, salt, and black pepper. Saute until leeks and garlic are soft, about 5 minutes. Deglaze with white wine. Add remaining orange and lemon zest, 3/4 cup citrus reduction, and cream. Bring to a boil, and cook until reduced to desired consistency.

Step 5

Add cooked pasta, arugula, and salmon. Toss until arugula wilts, and serve. Top with green onions and Parmesan cheese.