Bow-tie pasta (farfalle) is great in dishes with intense fragrances and flavors. It really holds on to the delicious, creamy sauce in this entree.
4 ounces smoked salmon, torn into pieces
1 pound asparagus, cut in 1-inch pieces
10 ounces farfalle pasta
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 cup half-and-half
1/2 cup organic chicken broth
1/2 teaspoon ground black pepper
1/2 cup fresh basil leaves, chopped
Pinch of Salt
Boil farfalle in approx. 4 quarts of water for 11 minutes. While your pasta is cooking, heat olive oil in a large nonstick frying pan over medium-high heat. Toss asparagus and garlic in the oil until asparagus is just tender-crisp, about 2-3 minutes. Pour in half-and-half, organic broth, and ground pepper. Bring to a boil and cook approximately 2 minutes, or until liquid is slightly thickened. Mix in salmon, basil, and pasta to coat. Add salt to taste.
Pairing note: While smoked salmon is generally associated with champagne, we suggest taking your pasta bowls out on the deck with a slightly bitter German Pilsner. This is a great dish for your end-of-summer get together!