Organic Farfalle with Creamy Salmon
Our Organic Farfalle cradles smoked salmon and crisp, fresh peas and asparagus. It’s a dish that’s quick enough to make after a long day at work but special enough to share with anyone you love.
There’s a certain magic in reclaiming an ordinary weeknight. The laptop is closed. Notifications are silenced. The kitchen becomes the office. And although the cooking is easy enough to do on autopilot, it’s special enough for good company. Sometimes that's all it takes.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Serves
4
Difficulty
Easy
Ingredients
Scale
- 400 grams Farfalle
- 150 grams asparagus (diced)
- 4 tablespoons extra virgin olive oil
- 200 grams green peas
- 1 cloves garlic (chopped)
- 250 grams cream cheese
- Fresh dill (to taste)
- 250 grams smoked salmon
Farfalle
Directions
- 1
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
- 2
Meanwhile, in a large pan heat the extra virgin olive oil over a medium heat and gently sauté the diced asparagus, until brown. Add the green peas, the garlic and a ladle of boiling water along with the cream cheese.
- 3
Add a bit of dill for a fresh and delicate aroma and stir gently until the cream cheese melts; add a little more cooking water if necessary. Turn off the heat, hand-chop roughly the smoked salmon and add it to the sauce.
- 4
Drain Farfalle "al dente", saving a cup of cooking water, and transfer to the pan. Stir gently until the pasta blends fully with the sauce, adding the pasta water for an exquisite creamier finish.
- 5
Serve hot or cold with a sprig of dill on top and a pinch of black pepper to spice up the dish according to taste.
