Farfalle with salmon and cream

Farfalle with salmon and cream
Farfalle with salmon and cream


for 4 servings
350g farfalle
1 X 125g cans Rio Mare salmon fillets in olive oil
200g cream
60g grated Parmesan cheese
a sprig of parsley
1 orange
salt and pepper to taste

Stampa Ricetta

Farfalle with salmon and cream

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Product used

Salmon Fillet in Extra Virgin Olive Oil



    1. Bring a large pot of salted water to the boil; pour in the pasta and cook until ‘al dente’.

    2. While the pasta is cooking, remove a few strips of zest from the orange and place them in a pan with the cream, the grated Parmesan cheese, the roughly chopped parsley and the well-drained, flaked salmon.

    3. Pour the drained pasta into the pan and toss through well over a medium flame for two minutes until well blended. Serve immediately.


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