Laura Burton’s Smoked Salmon with Farfalle
I'm told that, some time ago, Laura created this recipe. She gave it to her mother (verbally, I think, because there was no written recipe), and her mother and I love it!This is an attempt to come up with a real recipe for this. I've looked online for inspiration from other recipes of smoked salmon and farfalle, and they always seemed to have some sort of cream sauce. The attraction of Laura's recipe is that it's simple, with no sauce, and very healthy.
Servings: 3
Ingredients
- 2 cups Farfalle
- 1 cup frozen peas or frozen peas and carrots
- 4 Tbsp butter (or more)
- 4 oz smoked salmon (or more), cut into bite-sized pieces, separating layers as necessary.
- cooked asparagus chopped into small pieces (optional)
- fresh parsley chopped (for garnish) (and/or chives, dill)
Instructions
- Prepare the Farfalle according to the package directions. 2 minutes before the Farfalle has finished cooking, add the frozen peas to the boiling water. Then continue to cook until Farfalle is al dente, and the peas are just cooked (not mushy).
- Drain pasta and peas, and save in a bowl.
- In the same pot, while still hot, add butter to the empty pot, and melt it over low heat. When butter is melted, turn off the heat, add back the pasta and peas, and stir to coat with the melted butter. Add more butter if needed.
- Now, add the smoked salmon pieces, and stir, ensuring that the pieces are evenly distributed. Add the asparagus pieces, if using, and stir to mix evenly.
- Empty the whole mixture into a bowl, garnish with parsley (and/or chives, dill), and serve warm.
Notes
If you have any leftovers from this dish, you can store them in a sealed container in the refrigerator for a few days. When you eat them, it is best to bring them back to room temperature first, or heat them very slightly in the microwave. This helps with the butter remixing.
