Farfalle with smoked salmon
3/4 16-ounce package farfalle or bow-tie
passta
1 large carrot, grated (about 1 cup)
1/3 cup dry vermouth or dry white wine
1 cup light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound sliced smoked salmon, cut into
2-inch pieces
1 tablespoon chopped fresh dill
In saucepot, prepare farfalle as label directs but do not use salt in water; drain.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.
Add vermouth and heat to boiling; cook 1 minute.
Stir in cream, salt, and pepper; heat to boiling.
Cook 1 minute.
Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
Toss salmon mixture with pasta to serve.
