Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound bowtie (farfalle) pasta
  • 2 teaspoons olive oil
  • 1/2 cup diced pancetta
  • 1 cup reduced-sodium vegetable or chicken broth
  • 2 reserved grilled salmon steaks, cut into 2-inch pieces
  • 1 cup quartered oil-packed artichoke hearts
  • 2 tablespoons chopped fresh parsley leaves
  • 4 cups mixed salad greens
  • 1/2 cup Russian dressing
  • 1 teaspoon cracked black peppercorns
Directions

Cook pasta according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.

Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.


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