Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
o a boil.
Add pasta and cook for 10 to
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
ater to boil.
Add pasta and cook for 8-10
boil. Add white wine, smoked salmon, and sherry. Season with salt
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.
f boiling salted water, cook pasta according to package instructions.
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Roll out the pasta dough on a lightly floured
TO MAKE THE PASTA, place the flour in a
Cook the pasta according to the package instructions. Add the sugar and 2 tbsp of the lemon juice to a pan of water, bring to a boil and cook the asparagus for about 5 mins.
For the dressing, whisk together the honey, mustard and remaining lemon juice, stir in the dill and season with black pepper.
Drain the pasta and asparagus and rinse under cold water. Mix with the dressing and set aside for about 10 mins. Gently stir in the smoked salmon and lettuce. Arrange on serving plates and serve with the reserved dill.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain the pasta and return it to the pan.
Meanwhile, combine the smoked salmon, goat cheese, capers, dill, olive oil and lemon peel and juice in a bowl. Add to the pasta and toss to coat. Season to taste.
ver low heat while pasta cooks.
Cook pasta a little less
Cook pasta in boiling, salted water until almost tender. Add peas and cook until pasta is al dente. Drain.
Meanwhile, heat oil in a frying pan. Add garlic, lemon zest and green onions. Cook, stirring, until fragrant. Add hot pasta and peas along with smoked salmon, chives and lemon juice and toss to combine. Season.
spoon.
Add the smoked salmon and saute for 2 minutes
Cook the pasta according to directions on the package.
While the pasta is cooking, prepare the sauce:
Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
add in the garlic and cook another minute.
Add the heavy cream and bring to a boil.
Add in the shredded cheese and stir until well combined.
Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
Eat and enjoy!
Heat the oil in a small frying pan and cook the asparagus, stirring, until just tender.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender. Drain well and return to pan.
To assemble, add asparagus to pasta along with salmon, capers, chives, arugula and salt and freshly ground pepper to taste. Toss gently to combine and serve immediately with lemon wedges.
Cook pasta in a large pan of boiling, salted water, according to package directions. Drain well and return to pan.
Whisk cream, Parmesan cheese and eggs in a medium bowl. Season to taste. Add to pasta in pan; toss well. Serve immediately, topped with smoked salmon, dill and capers.
Cook the pasta in lots of boiling, salted
Cook pasta in large kettle of lightly