Farfalle Bow Tie Pasta with Smoked Salmon and Asparagus
Dive into a delightful plate of Farfalle Bow Tie Pasta with Smoked Salmon and Asparagus, a dish that combines elegance and simplicity in every bite. This creamy pasta recipe features tender farfalle tossed with vibrant asparagus spears, savory smoked salmon, and a luxurious lemon-Parmesan cream sauce. The bright citrus notes and velvety texture of the sauce perfectly complement the smoky richness of the salmon, creating a harmonious balance of flavors. With a quick 40-minute prep and cook time, this recipe is an ideal choice for a weeknight dinner or a special occasion meal. Garnished with fresh parsley for a burst of color and freshness, this dish is as visually appealing as it is delicious. Perfect for seafood and pasta lovers alike, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 oz farfalle (bow tie) pasta
- 6 oz smoked salmon
- 1 lb asparagus spears
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic clove
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
- 4 qt water
Instructions
Bring 4 quarts of salted water to a boil in a large pot. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, trim the tough ends off the asparagus. Cut the asparagus spears into 1-inch pieces.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once the butter has melted, add the minced garlic and sauté for 1 minute, until fragrant.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they are tender-crisp and bright green. Remove the asparagus from the skillet and set them aside.
Reduce the heat to low. Pour in the heavy cream and stir constantly to warm it through, about 2 minutes. Add the lemon juice, lemon zest, grated Parmesan cheese, salt, and black pepper. Whisk to combine into a smooth, creamy sauce.
Gently fold in the smoked salmon, tearing it into smaller pieces with your hands as you add it to the skillet. Cook for another 1-2 minutes, just to warm the salmon.
Add the cooked farfalle pasta and asparagus back to the skillet. Toss everything together to coat the pasta evenly in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, to reach your desired consistency.
Taste and adjust the seasoning with additional salt or pepper if needed.
Plate the pasta and garnish with fresh parsley for a pop of color and freshness. Serve immediately and enjoy!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 3.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
