FARFALLE WITH SMOKED SALMON AND PEAS
Make and share this Farfalle With Smoked Salmon and Peas recipe from Food.com.
Provided by gregory schulte
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.9, Fat 9.5, SaturatedFat 1.5, Cholesterol 6.9, Sodium 281.9, Carbohydrate 72.3, Fiber 4.7, Sugar 4.7, Protein 18.9
FARFALLE PASTA WITH SMOKED SALMON AND CREAM CHEESE
The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 7
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 WITH SALMON, MINT, AND PEAS
Pasta plus five ingredients (and a little salt and pepper) makes a great meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
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.
SMOKED SALMON & FARFALLE PASTA
A yummy creamy pasta, that's super quick and easy to make. Great for if you're cooking for friends and fancy making something quick but impressive.
Provided by rachel_cook_queen
Time 30m
Yield Serves 1
Number Of Ingredients 17
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 AL SALMONE AFFUMICATO (PASTA WITH SMOKED SALMON CREAM)
A dish I heartily enjoyed recently in Tuscany. This is me experimenting at making it - no claims to authenticity - it is toothsomely tasty, though. It can be on your table in practically no time at all and is dead-simple to make. I have also made this using left-over, cooked salmon, and it is still very good indeed, although missing the smokiness of the original recipe.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 672.5, Fat 29.4, SaturatedFat 16.4, Cholesterol 91.3, Sodium 685.6, Carbohydrate 69.4, Fiber 2.8, Sugar 3.4, Protein 27.6
CREAMY FARFALLE WITH SALMON AND PEAS
Provided by Marge Perry
Categories Milk/Cream Fish Pasta Easter Quick & Easy Dinner Lunch Cream Cheese Salmon Spring Healthy Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
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.
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- Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
- Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.
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- Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
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- Cook the pasta to just al dente. I usually cook it a couple of minutes LESS than the package tells me to, this way the pasta retains some bite. Drain, but reserve a cup of the water.
- While the pasta is cooking, heat the cream in a large saute pan. Add the frozen peas, the flaked salmon, the lemon juice, zest, and the salt and pepper to taste and heat everything through. Add the cooked pasta and a good sprinkle of Parmesan cheese. Mix everything well and make sure the sauce is good and hot. Take the time to give it a taste, and adjust the salt and pepper, and maybe add more lemon or cheese if it needs it. Note: use a bit of the reserved pasta water if the sauce seems too thick.
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- Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots; saute 1 to 2 minutes or until tender. Add peas; saute 2 additional minutes. Stir in broth, vodka, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.
- Combine milk and flour, stirring until smooth. Add to vegetable mixture in skillet, and cook, stirring constantly, until thickened and bubbly. Stir in smoked salmon. Remove from heat; set aside, and keep warm.
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