Farfalle with Smoked Salmon and Dill
Ingredients
- 6 spring onions
- 4 Tbs. butter
- 6 Tbs. dry white wine or vermouth
- 1 3/4 C. thickened cream freshly
- Grated parmesan cheese
- Freshly grated nutmeg
- 8 oz smoked salmon
- l/2 Tbs. chopped fresh dill or 1 Tbs. dried
- Freshly squeezed lemon juice
- 1 lb. farfalle pasta
- Salt and black pepper to taste
Directions
Slice the spring onions finely. Melt butter in saucepan and gently fry until softened, around a minute or so. Add wine or vermouth and boil hard to reduce to around 2 Tbs. Stir in cream, add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until sauce is slightly thickened.
Cut smoked salmon into 1-inch squares and stir into sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm. Cook the pasta in plenty of salted boiling water according to instructions on the packet. Drain well. Toss the pasta with the sauce and serve immediately.
