Meal Kit
Smoked Salmon Farfalle
with dill-Parmesan sauce and lemon
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
David Padilla
Word to the wise: pasta mustn’t need to be heavy. In this dish, you’ll make a dill-parmesan sauce with white wine and lemon to accompany a smoked salmon pasta. It’s easy, it’s breezy, it’s...delicious! Invite a friend over and serve it up with a glass of pinot grigio for the perfect friend date.
In Your Box (serves 2)
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8 fl. oz. Heavy Whipping Cream
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6 oz. Smoked Salmon
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6 oz. Farfalle Pasta
- 6 oz. Frozen Peas
- 1 Lemon
- 1 Shallot
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1½ oz. Grated Parmesan Cheese
- 2 fl. oz. White Cooking Wine
- 0 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1080
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Carbohydrates88g
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Net Carbs84g
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Fat60g
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Protein46g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest lemon, halve, and juice. Stem and coarsely chop dill (reserving a few whole for garnish). Peel and mince shallot. Rinse peas under warm water if still frozen. On a separate cutting board, cut salmon into bite-sized pieces.
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2 Cook the Pasta
Once water is boiling, add farfalle and cook 7-14 minutes, until al dente. Strain pasta in colander and return to pot. Coat with 1 tsp. olive oil and 1 Tbsp. lemon juice. Set aside.
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3 Start the Sauce
Heat 1 tsp. olive oil in a medium pan over medium heat. Add minced shallot and cook 2 minutes until softened. Add white cooking wine and cook an additional minute until almost all cooked off.
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4 Finish the Sauce
Add heavy cream to pan and turn heat to medium-high. Cook, stirring occasionally, until sauce thickens enough to coat back of a spoon, about 5 minutes. Remove pan from burner and stir in grated Parmesan until fully incorporated. Stir in chopped dill, lemon zest, and peas. Season with a pinch of salt and pepper and stir in smoked salmon.
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5 Plate the Dish
Place cooked pasta on a plate. Ladle sauce over pasta, then garnish with reserved dill sprigs and drizzle with 1 tsp. remaining lemon juice.
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