Farfalle with Salmon and Asparagus

Posted on 03. Nov, 2009 by Ellen in Canola Recipes

Not sure what farfalle is, well, it is a type of pasta. Farfalle is commonly known as “bow-tie” pasta, as its shape remsembles that of a traditional bow-tie.  Its name is dervived from the Italian word farfalla for butterfly.  Asparagus is one of the first spring vegetables of the season.  Check out www.manitobafarmersmarket.ca to find a market near you.  This recipe is a classic take on fresh seasonal products to celebrate spring!

Ingredients:

Directions:

In a large skillet over medium heat, heat canola oil. Add shallots and garlic and sauté 1-2 minutes. Add salmon and cook through, turning once, approximately 5 minutes. Add white wine, chicken broth, lemon juice and marjoram. Let simmer about 3 minutes. Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes. Sir in arugula leaves and chopped basil. Continue to cook, about 1 minute, until arugula leaves have just wilted. Season with salt and pepper.

Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions. Drain, reserving 1 cup pasta water, and return to pot. Add salmon mixture to pasta and add some of the reserved pasta water if needed. Gently toss ingredients. Serve immediately

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

Tags: arugula leaves, asparagus, canola oil, chicken broth, fresh basil, garlic, lemon juice, marjoram, pasta, salmon, shallots, white wine