Bow-Ties with Salmon and Tarragon Mustard Sauce

Ingredients

package (16 oz) bow-tie (farfalle) pasta

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

tablespoon chopped fresh tarragon leaves

tablespoon chopped fresh parsley

1/4

cup dry white wine or chicken broth

cup whipping (heavy) cream or half-and-half

teaspoons stone-ground mustard

packages (3 to 4 oz each) sliced salmon (smoked or cured), cut into 1/2-inch-wide strips

1/2

cup freshly grated or shredded Parmesan cheese

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1

Cook and drain pasta as directed on package.
2

Meanwhile, heat oil in 10-inch skillet over medium heat. Cook onion, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated. Stir in whipping cream and mustard. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened.
3

Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.

You can cook the pasta up to 3 days ahead of time. Rinse with cold water, toss with a little olive oil and store in a resealable plastic bag in the refrigerator. Reheat in the microwave oven or plunge briefly into boiling water to reheat.