Farfalle, Smoked Salmon, Cream Cheese

Serves 4 to 6

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 tbsp capers, drained and rinsed

4 oz smoked salmon cut in bite-sized pieces

Cook pasta according to package directions, about 12 minutes, until al dente.
Reserve 1 cup pasta water.
Add onion to pot and immediately drain pasta-onion 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 the farfalle. You may not need all the water.
Season with salt and pepper and serve.

Source: Martha Stewart’s "Everyday Food".