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Farfalle Pasta with Smoked Salmon and Cream Cheese

The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    capers, drained and rinsed
    •    Coarse salt and ground pepper
    •    12 ounces farfalle (bow-tie pasta)
    •    1 small red onion, quartered and thinly sliced
    •    2 ounces bar cream cheese, cut into small pieces
    •    4 ounces smoked salmon, cut into bite-size pieces

    •    1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed


  1. 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.
  2. 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.

This great family recipe is thanks to Martha Stewart Recipes at


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