Farfalle With Smoked Salmon And Peas Recipes

FARFALLE WITH SALMON, MINT, AND PEAS

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.

CREAMY FARFALLE WITH SALMON AND PEAS

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.

FARFALLE PASTA WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

FARFALLE AL SALMONE E PISELLI (PASTA WITH SMOKED SALMON AND PEAS

Steps:

• Heat the butter and olive oil together in a frying pan and fry the onions until golden.
• Add the peas and cook for 3 minutes.
• Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes.
• Stir in the cream and cook for a further 2-3 minutes.
• In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce.
• Stir well over a gentle heat until the sauce has thickened slightly.
• Serve immediately with some freshly ground pepper.

FARFALLE WITH SMOKED SALMON AND PEAS

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.