This tasty dish features smoked salmon, pasta, and a lemon cream sauce made with reduced-fat sour cream. It's ready in 25 minutes, making it a great choice for weeknight dinners.
12 ounces farfalle pasta
1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
How to Make It
Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.
Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.
Note: Nutritional analysis includes Sugars 7g.
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