Meal Kit

Smoked Salmon Farfalle

with dill-Parmesan sauce and lemon

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Lemon
  • 0 Dill Sprigs
  • 1 Shallot
  • Info
    6 oz. Smoked Salmon
  • Info
    6 oz. Farfalle Pasta
  • 2 fl. oz. White Cooking Wine
  • Info
    8 fl. oz. Heavy Whipping Cream
  • Info
    1½ oz. Grated Parmesan Cheese
  • 6 oz. Frozen Peas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1 Small Bowl

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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