Creamy Farfalle with Salmon and Peas
My family came over for dinner last Sunday, so I made this salmon dish I discovered in Self magazine. My dad loves salmon, so I thought he would really enjoy it. My family really liked it and I would definitely make it again. I modified the recipe a bit; here is how I made it:
1 1/4 lb salmon fillet
1 tsp salt
12 oz mini farfalle pasta
2 1/2 cups frozen peas
1 bunch asparagus
3 cups skim milk
2 Tb flour
6 ounces Neufchatel cheese (lowfat cream cheese)
3 Tb fresh dill
1 1/2 Tb lemon juice
Sprinkle salmon with salt. Broil for 5-8 minutes on each side. When cool, flake into small pieces.
Meanwhile, cook pasta according to the directions on the box. Cut the asparagus into 1 inch pieces and boil with the pasta. Add the peas for the last 3 minutes. Drain.
In a saucepan, whisk milk with flour. Cook over lower heat, whisking constantly, until mixture has thickened somewhat. Add Neufchatel cheese and whisk until smooth. Remove from heat and add dill. Stir in pasta with vegetables and salmon. Sprinkle with lemon juice and serve with fresh dill.