Farfalle with Smoked Salmon and Cream Cheese
From Everyday Food
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12 ounces farfalle
coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 oz bar cream cheese, cut into small pieces
1/4 c fresh dill, coarsely chopped
2 tbsp capers, drained and rinsed
4 oz smoked salmon, cut into bite-sized pieces
1. Cook pasta in a large pot of boiling salted water until al dente according to package instructions. Reserve 1/2 c pasta water. Add onion to pot; immediately drain pasta mixture and return to pot.
2. Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta. Season lightly with salt and pepper.