I made this today and substituted linguini for the bow tie pasta. Added a little more lemon juice and dill but it was very good. A good recipe to use left over salmon. Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.
- Prep Time 10 minutes
- Cook Time 12 minutes
- Total Time 22 minutes
- Servings 6 to 8
- Calories 661 kcal
- 1 pound dried bow tie pasta or farfalle
- 2 cups chopped asparagus spears cut into 1-inch pieces
- 2 cups heavy cream
- Zest of 2 Meyer lemons use 2-3 regular lemons if you can’t find Meyer lemons
- ½ cup freshly grated Parmesan cheese
- 1/8 cup chopped fresh dill fronds plus more for garnish
- 2 cups flaked, cooked salmon
- kosher salt and freshly ground pepper
- Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
- When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
- While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.