Farfalle (Bow tie pasta) With Salmon and Peas
Farfalle con Salomne e piselli (as the original italian recipe goes)
(https://www.sc4devotion.com/forums/proxy.php?request=http%3A%2F%2Fimg385.imageshack.us%2Fimg385%2F9043%2Ffarfalleconsalmoneepiseio2.jpg&hash=36078385e8a8f765931a39109344af4dcb73fa62)
Above dish shown without carrot, celery or nuts, and rotini pasta instead of farfalle, but it still tasted pretty darn good.
I believe it has been said that baking is a science and cooking is an art. With that said, this is cooking. Pretty much any of the ingredients can be adjusted, substituted (or left out entirely) and the dish can still work. The following quantites are what I use for two suitable servings.
Ingredients:
.25 lb Farfalle pasta (usually about .25 of the box)
.5lb Salmon (diced or a whole fillet as you prefer)
.25 cup Peas
1/2 Onion: diced
4 cloves Garlic: minced
1 Carrot: diced
Chopped Walnuts (as desired)
Tomato Sauce
Cream (or milk)
2 Tbsp Olive Oil
Begin by boiling water for the pasta. Farfalle tends to take around 8-10 minutes to cook, so when you put it in depends on when you expect everything else to be ready.
Add the carrots, onions, olive oil and garlic to a pan over medium-high heat. After around 5 minutes (or when the onions start to brown a bit) add the salmon and reduce the heat to medium. This generally tends to be a good time to begin cooking the pasta. After four minutes add the peas. Add the tomato sauce and cream at about a 10:1 ratio (5:1 if using regular milk). Once it comes up to temperature, the pasta should be nearly done. You should check on it periodically though along the way (time can get away from you in the kitchen).
Drain the pasta well. Excess water will prevent the sauce from sticking, and will water it down (neither of which is good). Toss the pasta with the sauce, top with the walnuts and serve.
I will attempt to post a picture the next time I make this dish, but until then, enjoy. Feedback is appreciated too.
That sounds really good. I love salmon, for that matter, I love seafood. hmmmmm.
Very hungry now.
Robin :thumbsup:
Hello, TS.
Welcome to The Artist's Place and the Recipes From Your Kitchen thread. It's good to have you here and I look forward to chatting with you more.
I must say the recipe you've posted is top shelf! It sounds so very, very delicious. I most definitely will be cooking this.
Thank you for sharing this great sounding recipe.
Regards,
Gary
Yummmmmmm. And I just happen to have a couple of pieces of salmon I was looking for a recipe for. I'll let ya know how it turns out.
---Gaston
Just to bring an update to this recipe: I have added a picture of the dish. I was unfortunately out of carrots and celery at the time, but it still gets the point across I think (and as I am eating it now, it tastes pretty good too).
-Matt
Hi, Matt.
Thanks for the visual reference for your great recipe. I do enjoy this recipe very much. Thanks again for sharing it.
Regards,
Gary