This week for the forty-first recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Farfalle al Salmone (Farfalle with Fresh Salmon) on page 118.
The ingredient list: fresh tomatoes, garlic, olive oil, red pepper flakes, fresh salmon, farfalle (bow tie pasta), cream, fresh basil, salt, and freshly ground black pepper.
This was a really good pasta dish. The salmon flavor came through nicely, the tomatoes tasted ripe and juicy, the garlic and red pepper flakes were not overwhelming, and the basil just tied it together with a fresh pop.
Loved it, would make this again. There are so many times we have a little salmon leftover, not enough for a whole meal, but just a small amount and I am thinking that this would be an excellent home for that the next time...a small amount of this dish would make a lovely lunch with a small salad. (The plate in the photo above, while it looks large, is actually a small size plate, this recipe makes a lot and you only need a small amount to be satisfied as it is very filling.) This one is a keeper with a little flag beside it.
Here's what Margaret made this week. She also has made this Farfalle al Salmone before and you can find that post here.
