Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Cook pasta according to package directions. Drain and transfer to a large bowl.
2. 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.
3. 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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