Creamy Farfalle with Salmon and Peas

By carvalhohm

Chunks of broiled salmon tossed in a creamy sauce with bowtie pasta and bright green peas will be a favorite at your table. Finish with fresh dill and lemon.

Ingredients

• Vegetable oil cooking spray
• 1 pound salmon fillet, skin removed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 6 ounces farfalle pasta
• 1 1/2 cups frozen peas
• 1 1/2 cups 1 percent milk, divided
• 3 tablespoons all-purpose flour
• 3 ounces Neufchaåtel
• 2 tablespoons fresh dill, chopped, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest, grated

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat broiler to low.

Coat a baking sheet with cooking spray.

Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool.

Cut salmon into bite-size pieces and set aside.

Cook pasta as directed on package.

Add peas 3 minutes before end of cooking time. Drain.

Whisk 1/4 cup milk and flour in a small saucepan until smooth.

Whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Cook over medium heat, whisking, until as thick as heavy cream, about 10 minutes.

Remove from heat; add Neufchaåtel and 1 tablespoon dill. Whisk until cheese melts.

Toss pasta and peas with sauce and salmon.

Drizzle with lemon juice. Garnish with zest and remaining 1 tablespoon dill.