Farfalle with Smoked Salmon and Roasted Red Pepper Sauce from The Classic Pasta Cookbook by Giuliano
Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a plastic bag and tie it shut. After about 20 minutes take the peppers out, cut t...
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Ingredients
- 8 ounces flake smoked salmon(not lox), broken up into small pieces
- 1 cup heavy cream
- Salt
- 2 red peppers
- 1 pound farfalle
- 2 cloves of garlic, peeled
- 2 tablespoons fresh basil, coarsely chopped
- Freshly ground black pepper
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