Best Farfalle With Asparagus And Smoked Salmon Recipes

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ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE



Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette image

I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta (butterfly)
1/2 tablespoon salt
6 -8 cups water
1 bunch slender asparagus, washed and cooked al dente
2/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/2 cup pistachio nut, unshelled
2 ounces smoked salmon, cut into strips
salt and pepper
1 tablespoon fresh parsley, chopped for garnish

Steps:

  • Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
  • Prepare the vinaigrette.
  • When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  • Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  • Cut the salmon into strips and put them in the bowl with the pasta.
  • Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  • Top with chopped parsley and refrigerate for several hours.
  • Remove and let it come to room temperature and serve.

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM



Penne With Asparagus and Smoked Salmon Cream image

What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

Provided by CHRISSYG

Categories     Penne

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne or 1 lb other short pasta
1 lb asparagus, cut into 1 & 1/2 in. pieces
3 tablespoons shallots, finely chopped
1 tablespoon butter
2/3 cup half-and-half
1 tablespoon lemon zest, julienne, grated
4 -6 ounces smoked salmon or 4 -6 ounces nova lox
3 tablespoons fresh dill, chopped divided
1/2 teaspoon salt
2 tablespoons locatelli cheese or 2 tablespoons parmesan cheese

Steps:

  • Cook pasta in plenty of boiling salted water per package directions. (al dente).
  • Melt butter in frying pan and add shallots.
  • Sautee' 1-2 minutes until they begin to sweat.
  • Add asparagus and continue to sautee' until crisp-tender.
  • Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
  • Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

FARFALLE AL SALMONE AFFUMICATO (PASTA WITH SMOKED SALMON CREAM)



Farfalle Al Salmone Affumicato (Pasta With Smoked Salmon Cream) image

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

12 ounces farfalle pasta (or pasta of your choice)
8 ounces smoked salmon, cut into julienne strips
2 garlic cloves, finely minced
3 tablespoons butter
2 tablespoons vodka
1 1/2 cups half-and-half cream
4 ounces low-fat cream cheese
1/4 teaspoon freshly-cracked black pepper (or more)
freshly-grated parmigiano-reggiano cheese

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

FARFALLE PASTA WITH SMOKED SALMON AND CREAM CHEESE



Farfalle Pasta with Smoked Salmon and Cream Cheese image

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

12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 ounces bar cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
2 tablespoons capers, drained and rinsed
4 ounces smoked salmon, cut into bite-size pieces

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.

CREAMY FARFALLE WITH SALMON AND PEAS



Creamy Farfalle with Salmon and Peas image

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

Vegetable oil cooking spray
1 pound salmon fillet, skin removed
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 ounces farfalle pasta
1 1/2 cups frozen peas
1 1/2 cups 1 percent milk,divided
3 tablespoons all-purpose flour
3 ounces Neufchaåtel
2 tablespoons chopped fresh dill, divided
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

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.

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

FARFALLE WITH SMOKED SALMON AND CREAM CHEESE



Farfalle With Smoked Salmon and Cream Cheese image

Make and share this Farfalle With Smoked Salmon and Cream Cheese recipe from Food.com.

Provided by Ariella

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces farfalle pasta
coarse salt
pepper
1 small red onion, quartered and thinly sliced
2 ounces bar cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped or 1 teaspoon dried dill
2 tablespoons capers, drained
4 ounces smoked salmon, cut into bite sized pieces

Steps:

  • Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water. Add onions to pot, then immediately drain remaining water. Return onions and pasta to pot.
  • Add cream cheese, dill, capers and salmon to pot. Toss ingredients together, adding a little bit of the reserved water at a time to form a thin sauce that coats the pasta. You may not need all of the sauce. Season with salt and pepper.

Nutrition Facts : Calories 409.2, Fat 7.5, SaturatedFat 3.3, Cholesterol 22.5, Sodium 415.2, Carbohydrate 66.3, Fiber 3.2, Sugar 3.5, Protein 17.8

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