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

Share recipe

Tell your friends

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.


Barley Salad with Tuna, Radishes and Hazelnuts
Pizza with tuna, red onions and cherry tomatoes
Tuna with Fresh Peas, Spring Onions and Bay Leaves