- Seafood pasta
- Salmon pasta
- Smoked salmon pasta
Make and share this wonderful light and flavorful farfalle with salmon and Asiago cheese recipe. The mild Asiago cheese perfectly balances the salty, intense flavours of the salmon.
Essex, England, UK
3 people made this
- 200g Norwegian smoked salmon, roughly chopped
- 250ml double cream
- 4 to 6 mint leaves, plus extra to garnish
- 50g aged Asiago cheese, coarsely grated
- 400g farfalle pasta
- fresh thyme, to garnish
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Place a pot with water to boil for cooking the pasta.
- In the meantime prepare the sauce by placing the salmon and the double cream in a saucepan. Heat gently for 10 minutes and add the mint leaves. When the cream starts boiling, add the Asiago cheese cut in pieces. Mix and leave to rest for a while.
- When the water is boiling add the salt and the pasta and cook according to the timing on the pasta box. Once ready, drain and place in the pan wit the sauce. Stir for 2 minutes over a gentle heat, then serve in deep dish with a decoration of thyme and mint leaves on top.
See it on my blog
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Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach
Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach – quick and easy dinner made in 30 minutes! Pan-seared salmon is combined with the delicious penne in a flavorful, restaurant-quality cream sauce.
Salmon is a great fish to cook with! It’s flavorful, flaky and packed with omega-3 fatty acids. My favorite salmon recipes include cilantro lime honey garlic salmon and Tuscan salmon. In this elegant dish, I combined pan-seared salmon together with the most amazing cream sauce and pasta.
It’s a comfort food that a whole family will love! Salmon pasta is also great for using up any leftover cooked salmon you might have.
The cream sauce is made with garlic, sun-dried tomatoes, paprika, red pepper flakes, and heavy cream. And, when you add freshly wilted spinach to the mix, you get the best salmon pasta you’ll ever try! Even if you have overcooked salmon – the cream sauce will fix that and make salmon taste moist and tender!
SUMMER SALAD MASHUP: Everything bagel pasta salad
Everything bagels with all their seeds, garlicky bits and onion loveliness are one of my all time faves! Add some smoked salmon and capers and this girl is in heaven. The flavours are timeless and they are a unique and delicious way to give your summer pasta salad some new life.
4 cups (320g) dry farfalle pasta
½ cup plain cream cheese at room temperature
Zest and juice of 1 lemon
1/2 cup chopped fresh dill
150g smoked salmon, sliced into 1/2″ strips
1 tbsp toasted sesame seeds
- Cook pasta according to package directions, drain, rinse and cool completely.
- Add the cream cheese, yogurt, lemon zest and juice into a large mixing bowl and whisk the ingredients until smooth. Add the warm water and whisk to combine.
- To the mixing bowl add the cooked pasta, red onion, capers, dill and smoked salmon. Toss well to coat everything with the dressing.
- Sprinkle on the onion and garlic flakes, sesame seeds and poppy seeds, salt and stir to combine.
- Place in the fridge until you are ready to serve.
Tip: If you have a pre-made everything bagel seasoning use 2 tbsp in lieu of the spices above.
Mix-and-Match Baked Pasta
Photo by: Lisa Shin ©Lisa Shin Photography, Inc.
Lisa Shin, Lisa Shin Photography, Inc.
1. Pick a Pasta Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil cook 1 pound of pasta (choose from these) until very al dente, 2 or 3 minutes less than the label directs drain.
- Large shells
2. Make the Sauce
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 sliced garlic cloves and a pinch of red pepper flakes cook until the garlic is golden. Crush a 28-ounce can and a 15-ounce can of plum tomatoes into the skillet with your hands rinse out each can with 1/2 cup water and add the water to the skillet. Add 4 large basil sprigs simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
3. Choose Your Mix-ins
While the sauce simmers, prepare 3 cups meat and/or vegetables (in any combination).
- Italian sausage, crumbled and cooked
- Meatballs, cooked and quartered
- Pepperoni, chopped
- Rotisserie chicken, shredded
- Hard-boiled eggs, chopped
- Roasted red peppers, sliced
- Frozen artichoke hearts, thawed and chopped
- Zucchini, sliced and sauteed
- Mushrooms, sliced and sauteed
- Eggplant, sliced and sauteed
- Fennel, sliced and sauteed
- Spinach, chopped and sauteed
- Escarole, chopped and sauteed
- Black or green pitted olives, chopped
4. Flavor the Sauce
Stir one of the following ingredients into your sauce, then add your meat and/or vegetable mix-ins.
- For herb sauce: 1 cup each chopped basil and parsley
- For creamy sauce: 1 cup fresh ricotta
- For meat sauce: 3/4 pound pancetta, diced and browned
5. Pick Your Cheese
Prepare 3 cups melting cheese and 1 cup grating cheese.
- Fresh mozzarella, cubed
- Mild provolone, shredded
- Italian fontina, shredded
- Young asiago, shredded
6. Bake the Casserole
Toss the cooked pasta with the sauce and half of each cheese. Spread in an oiled 3-to-4-quart baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
Be sure to undercook the pasta for your casserole it will soften in the oven.
Farfalle with Sausage and Mushrooms
- 2 Cups uncooked farfalle (bowtie) pasta
- 4 - 5 Italian sausages (have also used Chicken Asiago Pepper Sausages)
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 Medium to large onion (medium chop)
- 1 clove garlic (chopped)
- 1 Sweet red, yellow, orange or green pepper (medium chop)
- 8 - 10 Medium sized cremini or white mushrooms
- 1/2 Tsp salt
- freshly ground pepper
- 1/2 cup white wine or chicken broth
- 2 Cups half and half cream (10%)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp freshly chopped parsley
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