Sunday, July 29, 2007

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Smoked Salmon Pasta

Smoked salmon and cream cheese is always a delicious combination. I knew it would be great on pasta but Steven needed a little convincing. He was a bit skeptical about putting cream cheese with pasta. Turns out, smoked salmon and cream cheese isn't just for bagels, it's great on farfalle too!

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts
Inspiration from Everyday Food

8 oz. farfalle
3 oz. smoked salmon, roughly chopped
About 2 oz. cream cheese (3 - 4 Tbsp) cream cheese, roughly cubed
4 artichoke hearts, chopped into bite size pieces
Handful of bite size broccoli pieces (optional)
1 Tbsp lemon juice
2 Tbsp fresh dill (optional - I didn't use this today)
Salt and pepper

Cook your pasta in some boiling salted water until it is al dente.

While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed.

After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.

Season to taste with salt and pepper.

Serves 2 - 3

Smoked Salmon Pasta

This will be my entry for Ruth's Presto Pasta Night. Never such a thing as too much pasta!

Short post today, but stay tuned for a longer post tomorrow of a "Daring" nature.

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