Artisan Farfalle Pasta With Smoked Salmon and Cream Sauce

Photo: Anna C

Ingredients

85 grams artisan pasta

2 shallots, chopped

3 tablespoons extra virgin oil

1/2 cup sun dried tomatoes, cut into thin slices

1/4 cup white wine

1/2 cup chicken broth

1/2 cup 15%% cooking cream (or 35%% cream)

6 ounces smoked salmon cut into bite size pieces

Preparation

In a large pot of boiling salted water, add 85 grams of pasta and cook according to direction about 7 minutes.

Heat the oil in a saute pan and add the chopped shallots. Cook until transparent, about 2 minutes. Add the wine and the chicken broth and continue to cook for an additional 3-4 minutes until the liquids reduce. Stir in the pesto and sun dried tomatoes. Add the salmon and cream and allow to heat through, about 1-2 minutes. Serve on the drained cooked pasta. Serves 2 main courses

In a large pot of boiling salted water, add 85 grams of pasta and cook according to direction about 7 minutes.

Heat the oil in a saute pan and add the chopped shallots. Cook until transparent, about 2 minutes.

Add the wine and the chicken broth and continue to cook for an additional 3-4 minutes until the liquids reduce.

Stir in the pesto and sun dried tomatoes.

Add the salmon and cream and allow to heat through, about 1-2 minutes. Serve on the drained cooked pasta.

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About

While scouting for some novel ingredients, I came across this artisan pasta made by hand in Puglia, Italy. The price tag took me aback, $8 for 85 grams, but their colourful appearance sealed the deal.
The pasta is such a feast for the eyes, stunningly beautiful with its rainbow of colours, just like its namesake the butterfly. Good quality pasta can be purchased for about $2 dollars per 500 grams and feed a family of six. Definitely not a recipe aimed for a large family on a budget because contrary to what the package says, it only serves two as a main course. Sinatra sings "regrets I have a few", but I don't have any regrets when it comes to this pasta. Mind you, I might not be serving it on a regular basis, but what a treat to splurge from time to time, and enjoy the little pleasures.
In order to do justice to these beautiful rainbow farfalle, I had to find the right ingredients for a sauce to highlight the array of colours found in the pasta and compliment their delicate flavour. I followed the shop owner's suggestion, opting for a mild cream sauce with smoked salmon. After all, the owners of Montreal's "La Douceur du Marché" at Atwater Market, are food connoisseurs with an excellent knowledge of their specialty products, and who readily provide cooking suggestions to customers.
However , before getting started on my recipe, allow me to share some information on this wonderful artisan pasta made at the Pastificio Marella. Below is an an excerpt from the web site Italian Harvest at: http://www.italianharvest.com