Creamy Farfalle with Salmon and Peas
A luxurious pasta dish combining tender salmon, farfalle pasta, and sweet peas in a creamy Neufchâtel sauce, brightened with fresh dill and lemon. Perfect for a sophisticated yet comforting dinner.
Ingredients
- •1 spray Vegetable oil cooking spray
- •1 pound salmon fillet, skin removed
- •¾ teaspoon salt, divided
- •¼ teaspoon black pepper, divided
- •6 ounces farfalle pasta
- •1½ cups frozen peas
- •1½ cups 1 percent milk
- •3 tablespoons all-purpose flour
- •3 ounces Neufchaåtel
- •2 tablespoons chopped fresh dill, divided
- •1 tablespoon fresh lemon juice
- •1 teaspoon grated lemon zest
Cooking Instructions
- 1.
Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.
30 min
