Farfalle, Smoked Salmon, Cream Cheese

Serves 4

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

1. Cook pasta according to package directions, about 12 minutes, until al dente.
2. Reserve 1 cup pasta water.
3. Add onion to pot and immediately drain pasta-onion mixture and return to pot.
4. Add cream cheese, dill, capers and salmon to pasta.
5. 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.
6. Season with salt and pepper and serve.

Source: Martha Stewart’s "Everyday Food"

Copyright © 2001-2012 by The Still Waters Group

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