Farfalle with Spicy Cream Sauce and Smoked Salmon
Bow tie pasta tossed with strips of smoked salmon and petite green peas in a spicy cilantro cream sauce.
6 large garlic cloves, peeled and mashed
2 jalapeño chiles, seeded
3 cups loosely packed fresh cilantro leaves
2 cups heavy cream
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
1 pound farfalle pasta (bow-tie pasta)
1 (10-ounce) package frozen petite green peas
1/3 pound sliced smoked salmon, cut into strips
4 green onions, chopped
- With processor or blender, purée garlic, chili, cilantro, and cream until smooth. Add lime juice and blend. Season sauce with salt and pepper.
- Cook pasta according to package directions; add peas during last 2 minutes of pasta's cooking time; drain; do not rinse. Return to same pot. Add sauce, salmon and green onions; toss to combine and serve.
Makes 4 servings.