Farfalle With Smoked Salmon Recipes

SMOKED SALMON & FARFALLE PASTA

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.

FARFALLE WITH ASPARAGUS AND SMOKED SALMON

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.

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.

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 AL SALMONE AFFUMICATO (PASTA WITH SMOKED SALMON CREAM)

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.

FARFALLE WITH SMOKED SALMON, LEEKS, AND CABBAGE

Steps:

• Put water on to boil in a large pasta pot. Prepare all ingredients. Heat butter and olive oil in pan. When butter has melted, add julienned leeks and sauté over medium heat until soft. While the leeks are cooking, add farfalle to the pot of water (which should be at a rolling boil). Add chopped smoked salmon and finely grated lemon peel to the pan, stir. Add shredded cabbage, sauté until just cooked but still somewhat crunchy. Add minced parsley, lemon juice, pepper, and salt to taste. Drain farfalle. Toss sauce with farfalle in the pan. Serve.

FARFALLE WITH SMOKED SALMON AND CREAM CHEESE

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.