Smoked Salmon and Farfalle in Lemon Cream Sauce

By sschwartz

Ingredients

• 12 ouncesfarfalle pasta
• 1 tablespoonolive oil
• 2 large finely chopped shallots (about 1/2 cup)
• 1 cupdry white wine
• 1/2 cupreduced-fat sour cream
• 1 (10-ounce) bag frozen peas
• 4 ouncesthinly sliced smoked salmon
• 2 tablespoonsfresh lemon juice
• 1 tablespoonminced tarragon
• 3/4 teaspoonsalt (optional)
• 1/4 teaspoonblack pepper (optional

Preparation

Step 1

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

2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.

3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.