INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Farfalle N°85
115 g smoked salmon
1/2 stick butter
30 g flat leaf parsley
DIRECTIONS
Chop the parsley and cut the smoked salmon into small pieces. Bring water to a boil in an ample pot, add salt. Cook the Farfalle for 13 minutes. Meanwhile, melt the butter in a sauté pan and brown the salmon. When the pasta’s done, drain and toss in the pan with the salmon and the chopped parsley. Serve.
