Smoked Salmon and Farfalle in Lemon Cream Sauce

Name: Smoked Salmon and Farfalle in Lemon Cream Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 340 grams farfalle pasta; 2 Tbsps fresh lemon juice; 118 milliliters reduced-fat sour cream; 1 Tbsp olive oil; 283 grams frozen peas; 118 milliliters large finely chopped shallots (about; 113 grams thinly sliced smoked salmon; 1 Tbsp minced tarragon

You can never have too many main course recipes, so give Smoked Salmon and Farfalle in Lemon Cream Sauce a try. One serving contains 534 calories, 22g of protein, and 9g of fat. This recipe serves 4. A mixture of olive oil, cream, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Cook pasta.

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Pasta

Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

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Colander

Bowl

Heat oil in medium saucepan over medium-low heat.

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Cooking Oil

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Sauce Pan

Add shallots; cook 5 minutes, stirring frequently.

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Shallot

Add wine; simmer 8 minutes or until reduced to about 1/2 cup.

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Wine

Add sour cream, stirring with whisk until smooth.

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Sour Cream

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Whisk

Remove from heat; stir in peas and salmon.

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Salmon

Peas

Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon.

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Cream Sauce

Tarragon

Juice

Pasta

Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired.

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Salt And Pepper

Pasta

Sauce

Serve warm.

Equipment

Ingredients

Servings:

237milliliters

dry white wine 340grams

farfalle pasta 2Tbsps

fresh lemon juice 118milliliters

reduced-fat sour cream 1Tbsp

olive oil 283grams

frozen peas 118milliliters

large finely chopped shallots (about 113grams

thinly sliced smoked salmon 1Tbsp

minced tarragon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.