Farfalle with Salmon, Asparagus, and Heirloom CherryTomatoes

August 4, 2012

Farfalle with Salmon, Asparagus, and Heirloom Cherry Tomatoes

 

This dish is great for a quick summer dinner but nice enough to bring to a party.  

I put it together on one of those nights you only had 10 minutes at the store to get something for dinner. Luckily, they had beautiful grilled salmon in the prepared food section.  It turned out SO good, I had to share it with you!

If you can’t find it prepared you can use pre-cooked chicken, or cook which ever you prefer at home first then cut up into 1 inch pieces. 

2 T. olive oil
1/4 c. shallots, chopped
2 clove garlic, finely chopped
1 bunch fresh asparagus
1 pint cherry tomatoes (heirloom if possible, so pretty and good!)
1 lb. farfalle pasta
1/4 c. freshly grated parmesan cheese (more to taste)
2 salmon fillets,  or 2 chicken breasts, grilled or baked

Boil salted water, then add farfalle.  Cook according to package.
While it cooks, heat the olive oil over medium heat, then saute the shallots for 2 min until soft, then add garlic for 1 minute more. Add cherry tomatoes, and cook for an additional 3 minutes. 
I then added blanched asparagus, cut into thirds.  (Blanched means I boiled it for 2 minutes then put it into an ice bath, then into the saute, which is an all around great technique for any vegetable.)



Meanwhile drain farfalle, reserving 2 c. cooking water. The starch in the water will help mix with the parmesan and give it a delicious sauce.  Add the farfalle to the veggies, stir to combine, then add salmon/chicken and parmesan and stir.  Toss with 1 c. cooking water until pasta is well-coated.  Add more water if more sauce/moisture is desired.  

The flavor cold the next day is delicious.  

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