Farfalle with Smoked Salmon and Cream Cheese
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper to taste
1 small red onion, quartered and thinly sliced
2 ounces cream cheese, diced
1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
2 tablespoons capers, drained and rinsed
4 ounces smoked salmon, cut into bite-size pieces
Cook pasta in a large pot of boiling water until al dente, according to package instructions for time. Reserve 1/2 cup of the pasta water. Add onion to pasta pot, immediately drain pasta mixture, and then return to pot.
Add the cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats the pasta (you may not need all the water). Season lightly with salt and pepper to taste.
If desired add a sprinkling of grated Parmesan cheese.