Farfalle Pasta with Smoked Salmon and Zucchini

Method9 steps · about 30 min

1. 1

   Step 1: Bring a large pot of water to the boil. Add pasta-water salt and bring it back to the boil. Keep it ready while you prepare the sauce.

   Uses Water for cooking the pasta, as needed; reserve 1 cup before draining · Salt for pasta cooking water, as needed

2. 2

   Step 2: Wash and dry the zucchini (1–2), trim the ends and cut them into small cubes. Peel and crush the garlic cloves (2), leaving them whole enough to remove later. Cut the smoked salmon (155 g) into pieces and keep the prepared ingredients separate for the next steps.

   Uses 1–2 zucchini, washed and cubed · 2 garlic cloves, peeled and crushed · 155 g smoked salmon, cut into pieces

   
3. 3

   Step 3: Peel and finely grate fresh ginger (½ teaspoon) to measure ½ teaspoon. Wash an orange with edible unwaxed peel and grate 1 teaspoon zest, avoiding the white pith. Put the cream (200 ml) in a bowl and mix in the grated ginger, a little of the measured orange zest (1 teaspoon) and the cream-mixture black pepper. Keep the remaining measured zest aside for serving.

   Uses 200 ml heavy cream · ½ teaspoon freshly grated ginger · 1 teaspoon orange zest total: some in the cream and the remainder kept for serving · Black pepper for the cream mixture, to taste

   
4. 4

   Step 4: Heat the olive oil (2–3 tablespoons) in a large frying pan or skillet. Add the peeled, crushed garlic cloves and let them soften and lightly colour. Add the prepared zucchini and sauté for a couple of minutes, until softened and translucent; continue as needed for the cubes you cut.

   Uses 2–3 tablespoons olive oil · Both peeled, crushed garlic cloves · All the prepared zucchini cubes

   
5. 5

   Step 5: Add the prepared smoked salmon pieces to the sautéed zucchini. Remove and discard the garlic cloves from the pan.

   Uses The zucchini and garlic already sautéed in oil · All 155 g smoked salmon pieces

   
6. 6

   Step 6: Cook the smoked salmon with the zucchini for a couple of minutes, then add all the prepared ginger and orange cream mixture.

   Uses The salmon and zucchini after removal of the garlic · All the prepared cream mixture

   
7. 7

   Step 7: Turn down the heat, stir the sauce well and cook gently for 5 minutes. Taste and season with the sauce salt and pepper as needed; smoked salmon can already be salty.

   Cook Cream Sauce · 5 minUses The salmon, zucchini and added cream mixture · Salt for the salmon cream sauce, to taste · Black pepper for the salmon cream sauce, to taste

8. 8

   Step 8: Cook all the farfalle in the prepared boiling salted water according to the packet instructions until al dente. Save 1 cup of the cooking water before draining. Drain the pasta and mix it gently into the completed salmon-zucchini cream sauce. If the mixture is dry, add a little from the reserved cup; do not automatically add all of it.

   Uses The pot of salted cooking water prepared earlier · 400 g dried farfalle · The completed cream sauce

9. 9

   Step 9: Serve immediately with a sprinkle of the remaining orange zest kept aside when making the cream mixture, and additional black pepper if required.

   Uses The cooked pasta already mixed with its sauce · The remaining measured orange zest kept aside in step 3 · Additional black pepper for serving, if required