This savory pasta dish is quick and easy for a filling lunch or dinner.
Makes 8 servings
1/2 cup chardonnay
2 tsp. minced garlic
1 medium shallot, minced
1 lb. fresh salmon fillet, deskinned and cubed
course black pepper
16 oz. mini farfalle, uncooked
1 cup frozen petite sweet peas
1 cup fat free milk
3 Tbs. all purpose flour
8 oz. smoked salmon cream cheese (philidelphia)
1 Tbs. lemon juice
Boil water. Add farfalle and cook until al dente. Meanwhile, salt and pepper salmon fillet pieces and saute on medium high heat until cooked nearly through, about 3-4 minutes. Set aside.
In pan, add shallot and garlic. Saute 2 minutes. Add wine. Bring to a light simmer. Add flour to make a roux. Immediately add milk a little at a time whisking constantly to incorportate to creamy consistancy. Add lemon juice and cook to bubbly. Add cream cheese and whisk until smooth. Add 1/4 tsp. kosher salt and 1/4 tsp. black pepper. Remove from heat.
Once noodles are cooked, add peas to boiling noodles/water. Return to boil. Strain noodles and peas in strainer. Place in large bowl. Fold in cream sauce. Fold in salmon pieces.