Recipe Categories:
Autumn & Winter Christmas Cuisines of the world Lunch Packed lunch for work Spring & Summer With seafood
10΄
Preparation Time
15΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Bows (Farfalle)
500 g MISKO Bows (Farfalle)
100 ml water in which the pasta was boiled
200 g light cream cheese at room temperature
juice of ½ lemon
100 g smoked salmon, sliced
zest of 1 lemon
½ bunch chives, finely chopped
olive oil
salt
pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling add 35 g salt and the MISKO Bows. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta.
Add the cream cheese to the same pot with 2 tbsp. olive oil. Gradually add the hot water from the pasta, and whisk until we have a runny sauce. Add the lemon juice and incorporate in the sauce.
Add freshly ground pepper, the salmon and pasta and stir gently.
Serve immediately with some finely chopped chives and lemon zest.
