Farfalle With Smoked Salmon Recipes

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.
• Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.
• Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.
• Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

Steps:

• Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
• In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
• Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
• Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.

Steps:

• In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
• In a large skillet or pot melt butter.
• Stir in vegetables and cook until tender.
• Stir in smoked salmon and heat through.
• Stir in cream and reduce by half, tossing all ingredients together.
• Stir in cooked pasta and toss.

Steps:

• Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

Steps:

• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water. Add onions to pot, then immediately drain remaining water. Return onions and pasta to pot.
• Add cream cheese, dill, capers and salmon to pot. Toss ingredients together, adding a little bit of the reserved water at a time to form a thin sauce that coats the pasta. You may not need all of the sauce. Season with salt and pepper.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Steam the asparagus over boiling water and cook until tender but still firm.
• Drain, cool and chop.
• In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper.
• Mix well and refrigerate for 2 hours.
• Remove from refrigerator and serve at room temperature.
• Ready In: 2 Hours 30 Minutes.

Steps:

• bring large pot of lighlty salted water to a boil.
• while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat.
• saute and stir frequently until onions are translucent.
• add the pasta to the water and cook al dente or just firm at the center about 8 minutes.
• while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat.
• use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here.
• if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta.
• add the salmon, dill and lemon zest to the skillet and toss to combine.
• the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.

Steps:

• Place the pasta to boil as per the packets instructions.
• Once the pasta has been boiling for around 7 mins add the carrots to the same pan.
• Whilst the pasta and carrots cook, add the finely chopped garlic to a saucepan with oil, and cook for 1-2 until the garlic is softening.
• Add the spinach to the garlic and oil, and cook until reduced.
• Once reduced, add cream, Philadelphia cheese and cook and gently simmer until cheese is melted - at this point taste the sauce and add pepper to your taste.
• Drain the pasta and carrots, return to saucepan and add the sliced smoked salmon.
• Pour the sauce over the pasta, carrot and smoked salmon mix, return to a low heat and stir sauce through for a couple of mins, and serve immediately.