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Farfalle with Smoke Salmon and Broccoli Pesto https://www.metro.ca/userfiles/image/recipes/farfalle-saumon-fume-pesto-brocoli-5587.jpg PT25M PT15M PT40M
PestoPurée broccoli, basil, oil and pine nuts together in a food processor or blender. Set aside.PastaCook pasta in a pot of boiling salted water according to package instructions. Set aside.SauceIn a big pot over high heat, cook onion and capers.Add smoked salmon and cream and reduce a little over medium heat.Add Parmesan and pepper and cook 3 minutes.PresentationStir pasta into sauce. Serve pasta on plates and pesto in small bowls. Top pasta with pesto to taste.
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1 Quebec broccoli, florets only 3 small bunches fresh basil, washed and patted dry 7 Tbsp. (105 mL) extra virgin olive oil 1/4 cup (60 mL) pine nuts pasta 1 lb (454 g) farfalle (bow-tie pasta) salt to taste 1 small onion, chopped 5 tsp. (25 mL) capers 1 Tbsp. (15 mL) butter 5 oz (150 g) smoked salmon, julienned 2 cups (500 mL) cooking cream 35% m.f. 9 oz (250 g) fresh parmesan, grated or diced fine Freshly ground pepper to taste
Farfalle with Smoke Salmon and Broccoli Pesto

Farfalle with Smoke Salmon and Broccoli Pesto

Rate this recipe
1 Vote
4
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Quebec broccoli, florets only
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    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • 3
    small bunches fresh basil, washed and patted dry
  • 7 Tbsp.
    (105 mL)
    extra virgin olive oil
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    SAVE $4.00
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    750 ml - 1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    pine nuts

  • pasta
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    SOLENZI PASTA

    SOLENZI PASTA

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    227 g SELECTED VARIETIES


  • 1 lb
    (454 g)
    farfalle (bow-tie pasta)
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    DAIYA MACARONI

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    $4.99 ea.

    300 g SELECTED VARIETIES


    SOLENZI PASTA

    SOLENZI PASTA

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    227 g SELECTED VARIETIES



  • salt to taste
  • 1
    small onion, chopped
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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 5 tsp.
    (25 mL)
    capers
  • 1 Tbsp.
    (15 mL)
    butter
  • 5 oz
    (150 g)
    smoked salmon, julienned
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  • 2 cups
    (500 mL)
    cooking cream 35% m.f.
  • 9 oz
    (250 g)
    fresh parmesan, grated or diced fine

  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Pesto

Purée broccoli, basil, oil and pine nuts together in a food processor or blender. Set aside.

Pasta

Cook pasta in a pot of boiling salted water according to package instructions. Set aside.

Sauce

In a big pot over high heat, cook onion and capers.

Add smoked salmon and cream and reduce a little over medium heat.

Add Parmesan and pepper and cook 3 minutes.

Presentation

Stir pasta into sauce. Serve pasta on plates and pesto in small bowls. Top pasta with pesto to taste.

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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