Smoked Salmon Farfalle with Tomatoes & Mushrooms
After a busy day of fish deliveries I needed a quick and delicious dinner idea. Smoked salmon fettuccine sounded great but rather than the traditional butter and cream, I chose to create a healthier version.
On my way home, I picked up a few simple ingredients: organic cherry tomatoes, mushrooms, garlic, and Italian parsley. Combined with our smoked salmon and some pantry ingredients, this meal came together in under 30 minutes. It’s simple, delicious, and I will definitely be making it again!
Ingredients:
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16 oz. farfalle pasta
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1 package Wild Bay smoked salmon, chopped
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8 oz. baby portobello mushrooms, roughly chopped
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12 oz. cherry tomatoes, halved
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2-3 large garlic cloves, minced
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1 cup frozen peas
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3 Tbsp Italian parsley, chopped
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2 Tbsp olive oil
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1/2 cup grated Parmesan cheese
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1/2 cup half-and-half (optional; please feel free to omit and use the pasta water for a lighter version).
- 1/2 tsp Italian seasoning
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Salt and pepper to taste
Directions:
Cook the pasta to al dente, following the package directions. Heat the olive oil over medium heat, then sauté the garlic for 1 minute. Add the tomatoes and mushrooms, and cook until soft. Season with salt, pepper, and Italian seasoning. Add the smoked salmon, peas and parsley, then mix until combined. Stir in half-and-half or pasta water and Parmesan cheese. Add the cooked pasta and stir until well combined.
Enjoy!