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Lunch / Dinner

Smoked Salmon Pasta

This creamy smoked salmon pasta can be on the table almost as fast as ordinary pasta with sauce from a jar. During the time it takes to boil water and cook farfalle, you can make a flavorful cream sauce with sautéed onions and capers.

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Ingredients

COOK:

SAUTÉ

Be careful when seasoning this dish. The smoked salmon and capers are both salty, and you may find that you don't need any extra salt.

Instructions

Cook farfalle in a large pot of boiling salted water according to package directions; drain.

Sauté onions in oil in a skillet over medium-high heat, 3 minutes. Add cream and capers; cook until liquid is reduced by half. Remove skillet from heat. Stir salmon, dill, lemon juice, and farfalle into cream sauce; season with salt and pepper.

Don't cut the smoked salmon fillet with a knife. Instead use two forks to break it into bite-sized pieces.

Don't cut the smoked salmon fillet with a knife. Instead use two forks to break it into bite-sized pieces.

Sauté onions just long enough to release their flavor and make them tender, not to caramelize them.

Sauté onions just long enough to release their flavor and make them tender, not to caramelize them.

Add capers and heavy cream to the sauté pan to form the sauce. It starts thin, but thickens as it cooks.

Add capers and heavy cream to the sauté pan to form the sauce. It starts thin, but thickens as it cooks.

Nutritional Facts

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