Farfalle With Yellow Crookneck Squash And Smoked Salmon Recipes

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

Steps:

• In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente; about 1 minute before pasta is done, add shredded crookneck squash. Drain immediately and squash, reserving 1/4 cup pasta cooking water. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in Parmesan cheese, nutmeg, and the smoked salmon and season with salt and pepper, and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

Steps:

• Place the pasta to boil as per the packets instructions.
• Once the pasta has been boiling for around 7 mins add the carrots to the same pan.
• Whilst the pasta and carrots cook, add the finely chopped garlic to a saucepan with oil, and cook for 1-2 until the garlic is softening.
• Add the spinach to the garlic and oil, and cook until reduced.
• Once reduced, add cream, Philadelphia cheese and cook and gently simmer until cheese is melted - at this point taste the sauce and add pepper to your taste.
• Drain the pasta and carrots, return to saucepan and add the sliced smoked salmon.
• Pour the sauce over the pasta, carrot and smoked salmon mix, return to a low heat and stir sauce through for a couple of mins, and serve immediately.

Steps:

• Heat oven to 400ºF.
• Mix dressing, syrup, mustard and rosemary until blended.
• Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
• Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
• Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.