Ingredients:
1 package (16 oz) bow-tie (farfalle) pasta
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1⁄2 cup)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley
1⁄4 cup dry white wine or chicken broth
1 cup whipping cream or half-and-half
2 teaspoons stone-ground mustard
2 packages (3 to 4 oz each) sliced salmon (smoked or cured), cut into 1⁄2-inch-wide strips
1⁄2 cup freshly grated or shredded Parmesan cheese

Method:
1 Cook and drain pasta as directed on package.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion, tarragon and parsley; cook about 5 minutes, stirring frequently, until onion is tender.

3 Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated.

4 Stir in whipping cream and mustard. Heat to boiling. Reduce heat; simmer uncovered 5 to 10 minutes or until sauce is slightly thickened.

5 Add pasta, salmon and 1⁄4 cup of the cheese; toss gently until pasta is evenly coated. Sprinkle with remaining 1⁄4 cup cheese.


Notes and Tips:
do-ahead You can cook the pasta up to 3 days ahead of time. Rinse with cold water, toss with a little olive oil and store in a resealable food-storage plastic bag in the refrigerator. Reheat in the microwave or plunge briefly into boiling water.

bow-ties with salmon and tarragon mustard sauce recipe