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.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
COOK:
SAUTÉ
Test Kitchen Approved
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.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 468
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 88mg 29%
Sodium 376mg 15%
% Daily Value*
Carbs 47g 15%
Fiber 2g 8%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.
