Best 5 Farfalle With Salmon Mint And Peas Recipes

SALMON PASTA RECIPE - CREAMY FARFALLE WITH SALMON AND PEAS

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, heat butter over medium heat. Add garlic and saute for 1 minute.
• Add canned salmon (as much or as little of the can as you would like) and peas, saute for 1 minute. Sprinkle flour over salmon and peas, then mix in well, sauteeing for another minute.
• Slowly pour in heavy cream. Mix, then slowly add white wine, lemon juice, and parmesan cheese.
• Lower heat to low-medium, and continue stirring sauce with salmon and peas until sauce is slightly thickened.
• Add cooked pasta along with 1/4 cup hot starchy pasta water reserve.
• Stir pasta, sauce, salmon, and peas together until well blended. Turn off heat.
• Add mint leaves, stir.
• Top off with some freshly grated parmesan if you wish.
• Serve immediately.

CREAMY FARFALLE WITH SALMON AND PEAS

Steps:

• Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

FARFALLE WITH PEAS AND BACON

Steps:

• After the dough has rested, divide it in half, reserving one half for another use. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat five to six more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
• Coat the rolled dough with a light dusting of semolina flour. Cut the dough into rectangles roughly 1 1/2 by 3 inches. Pinch the center of a rectangle together to make a small fold, then pinch again, this time from the edges, pressing to secure the folds and creating a butterfly shape. Toss the finished farfalle on a semolina-dusted baking sheet. Repeat with the remaining dough.
• Combine the bacon and 2 tablespoons water in a large skillet over medium heat and cook until the water evaporates and the bacon is crisp, 5 to 6 minutes. Stir in the onion and cook 1 to 2 minutes, then add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute. Add the wine and cook, stirring and scraping up the browned bits from the bottom of the liquid is reduced by half, 2 to 3 minutes. Turn off the heat and set aside until the pasta is ready.
• Bring a large pot of salted water to a boil. Add the farfalle, stir gently to prevent sticking and cook until al dente, 2 to 3 minutes.
• Use a slotted spoon or spider to transfer the pasta to the skillet with the bacon and onions and toss to combine. Add the peas and 1/2 cup pasta water. Bring to a simmer over medium-high heat and add the butter. Cook, tossing, until the pasta is just tender and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and stir in half the Parmesan. Divide between plates and top with the remaining Parmesan.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

CREAMY FARFALLE WITH SALMON AND PEAS RECIPE - (4.5/5)

Steps:

• Preheat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool. Cut salmon into bite-size pieces and set aside. Cook pasta as directed on package. Add peas 3 minutes before end of cooking time. Drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth. Whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, about 10 minutes. Remove from heat; add Neufchaåtel and 1 tablespoon dill. Whisk until cheese melts. Toss pasta and peas with sauce and salmon. Drizzle with lemon juice. Garnish with zest and remaining 1 tablespoon dill.

FARFALLE WITH SMOKED SALMON AND PEAS

Steps:

• bring large pot of lighlty salted water to a boil.
• while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat.
• saute and stir frequently until onions are translucent.
• add the pasta to the water and cook al dente or just firm at the center about 8 minutes.
• while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat.
• use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here.
• if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta.
• add the salmon, dill and lemon zest to the skillet and toss to combine.
• the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.