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Serves 4
12 oz Farfalle (bow-tie pasta)
Salt and Pepper
1 small red onion, quartered and thinly sliced
2 oz bar cream cheese cut in small pieces
¼ cup fresh dill coarsely chopped or 1 tsp dried dill weed
2 tbs capers, drained and rinsed
4 oz smoked salmon cut in bite-sized pieces
1. Cook pasta according to package directions, about 12 minutes, until al dente.
2. Reserve 1 cup pasta water.
3. Add onion to pot and immediately drain pasta-onion mixture and return to pot.
4. Add cream cheese, dill, capers and salmon to pasta.
5. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats the farfalle. You may not need all the water.
6. Season with salt and pepper and serve.
Source: Martha Stewart’s Everyday Food.
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