Prep 10 mins
Cook 10 mins
From Everyday Food.
- 12 ounces farfalle pasta
- coarse salt
- 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
- 2 tablespoons capers, drained
- 4 ounces smoked salmon, cut into bite sized pieces
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water. Add onions to pot, then immediately drain remaining water. Return onions and pasta to pot.
- Add cream cheese, dill, capers and salmon to pot. Toss ingredients together, adding a little bit of the reserved water at a time to form a thin sauce that coats the pasta. You may not need all of the sauce. Season with salt and pepper.
It's bagel pasta! This was a good solid dish. We love all the flavors in this, especially the capers, so added more of those (about 3 times what's called for). I think the second to the last sentence of the directions probably means water, not sauce. You definitely want all the sauce ingredients, just not necessarily the whole half cup of pasta water (we used about half of it). I don't know why I didn't think of this while we were eating, but I bet a squeeze of lemon would be great on this and balance the dish out perfectly.
Hi Ariella, I love this combination! When my kids were growing up I used to make this with angel hair pasta but now I tried it with the farfalle and it was delicious! The only thing I did differently, was to saute the red onions to take out their bite, left the rest of the recipe intact. Thank you for sharing, Diane ;)