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Farfalle Pasta with Smoked Salmon and Cream Cheese

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The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • stanlucideoutl
    29 OCT, 2015
    That recipe is average at best. Add some tomato sauce. That's Pasta 101, Martha. Step it up.
    Reply
  • vanillablue
    28 DEC, 2014
    This was good and I've made it a couple of times. Quick pasta dish that I usually make when I have a lot of dill to use up.
    Reply
  • jennylove
    13 JUN, 2013
    Simple. Delish. Couldn't have had a better recipe on-hand to try out, for an impromptu alfresco dinner. Prepared exactly, in no time at all. Served with lemon wedges and felt the little squeeze of citrus really perked up the flavor to perfection. Accompanied by a large bunch of arugula (simply dressed with lemon, oil, s&p), and will continue to do so - with, next to, on top of, whatever, it was perfect the food companion! Next, I'll try using my abundant chives (instead of onion), we'll see...
    Reply
  • ccpost
    4 FEB, 2013
    This was so good and surprisingly easy to make on a busy night. Just needed a few ingredients but a lot of flavor. I had a little leftover Pecorino Romano, which I shaved on top (with a vegetable pelt), Parmesan would of course also work. So delicious!
    Reply
  • Jennifer Green
    19 AUG, 2012
    Delicious! Made this for lunch. We were out of capers, so I substituted green peas, which worked fine and cut back on the sodium.
    Reply
  • MS11205192
    31 DEC, 2010
    This is wonderful with steamed asparagus! And a little extra cheese on top didn't hurt. ;)
    Reply
  • itzdb2312
    7 JUN, 2010
    haha OK I guess i've never had smoked salmon. thanks :)
    Reply
  • cmswigart
    7 JUN, 2010
    To itzdb2312 - you don't need to cook smoked salmon!
    Reply
  • itzdb2312
    7 JUN, 2010
    this may be a stupid question but it didn't say how to cook the salmon? help! :)
    Reply
  • Marjie43
    7 JUN, 2010
    Try this by adding a little garlic, some frozen peas or tender asparagus and a little parmason cheese. If you have some fresh tomatoe, it will make it so delicious as well. This dish belongs among my favorites. Yummm!
    Reply