Smoked Salmon and Dill Cream Farfalle

• 8 oz farfalle pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 2 cups heavy cream
• 1/4 cup chopped fresh dill
• 8 oz smoked salmon, flaked
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Steps

1. 1 Cook the farfalle according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until softened.
3. 3 Pour in heavy cream, stirring to combine. Bring to a gentle simmer.
4. 4 Stir in dill and cook for 2 minutes. Season with salt and pepper.
5. 5 Add the cooked farfalle to the skillet, tossing to coat in the sauce.
6. 6 Gently fold in the flaked smoked salmon.
7. 7 If using, sprinkle with Parmesan cheese. Toss again to combine.
8. 8 Serve immediately with lemon wedges on the side.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add a handful of spinach or arugula for extra greens.
• Substitute capers for a briny kick.

Substitutions

• Use creme fraiche instead of heavy cream for a tangy twist.
• Substitute trout for smoked salmon if preferred.

Pairings

• A buttery Chardonnay or a dry Riesling complements the dish well.
• A crusty baguette on the side for soaking up every last bit of sauce.

Nutrition

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Add a splash of pasta water if the sauce is too thick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently with a bit of cream.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with a chilled glass of Chardonnay.

FAQ