Farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto

Name: Farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Bow tie pasta 11.3 oz; Snap peas 2 ½ cups; Salmon Norwegian 6.3 oz; Garlic 1 clove; Olive oil extra virgin 2 tbsp; Wild fennel 4 sprigs; Cherry tomatoes 2 ½ cups; Sugar 4 tsp; Extra virgin olive oil 2 ½ tbsp; Thyme 4 sprigs; Oregano (dry) 1 pinch; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Arugula 7 ½ cups; Parmigiano Reggiano PDO cheese (to grate) 2.1 oz; Pecorino cheese (to be grated) 2.1 oz; Extra virgin olive oil 0.6 cup; Fine salt 1 pinch; Pine nuts ½ cup

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868

Calories per serving

Lactose Free

Energy Kcal 868
Carbohydrates g 114.9
of which sugars g 9.9
Protein g 35.6
Fats g 29.6
of which saturated fat g 5.6
Fiber g 6
Cholesterol mg 36
Sodium mg 601

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4
Cost: Average
Note + the cooking time for confit cherry tomatoes

PRESENTATION

Farfalle al salmone is a pasta al salmone dish that, to be honest, really hits the spot on a warm day, especially with its Ligurian twist. The mix of tender salmon cubes, crisp taccole, and sweet, almost juicy pomodorini confit adds a burst of color and freshness. It's really really good. And you know what? What stands out here is the pesto di rucola—not your usual basil pesto, but a peppery arugula version with pine nuts and cheese, sometimes brightened with a touch of lemon. So here's the thing, this gives you a tangy aroma that fills the air, making the kitchen smell amazing. Liguria is famous for its pestos, and using rucola gives this dish a modern, adventurous vibe without losing that simple Italian charm. Honestly, it’s way better than heavier creamy pasta al salmone plates; this one is lighter, focusing on fresh summer veggies and that perfect balance of flavors.

Not every ricetta farfalle al salmone lets the ingredients shine like this one does. Pretty much. The salmon gets a quick sear, staying tender and keeping its delicate flavor, while the pesto pulls everything together without overpowering it. In Liguria, they often serve it warm or even cold, making it the perfect ricetta estiva di pasta—ideal for a picnic or a make-ahead meal on a busy night. And listen, the combination of pasta con salmone e verdure means you get a little of everything in every bite: crispy greens, soft fish, and those juicy, golden tomatoes. Whether you call it a primo piatto di pesce or just a new favorite summer meal, this dish suits all kinds of occasions. People love experimenting with different pestos too—adding extra lemon or a handful of local greens always tastes amazing. That’s what makes this farfalle al salmone recipe so exciting: it’s classic Ligurian at heart but always open to little twists, as long as everything stays bright, balanced, and totally fresh. And for sure, enjoy it as a new staple for your warm-weather dining, and let it transport you to the beautiful coastlines of Liguria.

INGREDIENTS

868

Calories per serving

Bow tie pasta 11.3 oz (320 g)

Snap peas 2 ½ cups (250 g)

Salmon 6.3 oz (180 g) - Norwegian

Garlic 1 clove

Olive oil 2 tbsp (30 g) - extra virgin

Wild fennel 4 sprigs

for the confit cherry tomatoes: Cherry tomatoes 2 ½ cups (350 g); Sugar 4 tsp (15 g); Extra virgin olive oil 2 ½ tbsp (35 g); Thyme 4 sprigs; Oregano 1 pinch - (dry); Garlic 1 clove; Fine salt to taste; Black pepper to taste

for the arugula pesto: Arugula 7 ½ cups (150 g); Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - (to grate); Pecorino cheese 2.1 oz (60 g) - (to be grated); Extra virgin olive oil 0.6 cup (125 g); Fine salt 1 pinch; Pine nuts ½ cup (60 g)

Preparation

How to prepare Farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto

To prepare farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto, start by preparing the Cherry Tomatoes Confit: wash them thoroughly under running water and then dry them with a dish towel or some kitchen paper; place them on a cutting board, then cut all the cherry tomatoes in half 1. Distribute them on a baking sheet covered with parchment paper with the cut side facing up. At this point, prepare the mixture of thyme, oregano, and garlic 2 and pour it over the cherry tomatoes 3.

Salt and pepper to taste, then add the sugar, distributing it evenly 4. Drizzle with a little olive oil 5 and bake in a preheated static oven at 284°F (140°C) for about 2 hours, until the cherry tomatoes' water of vegetation has evaporated and they are slightly roasted but not dry 6.

While the confit cherry tomatoes are cooking, focus on the Arugula Pesto: wash the arugula very well under plenty of fresh running water 7, then dry it and place it in a mixer along with the pine nuts 8 and a pinch of salt 9.

Add the grated Parmesan and pecorino cheese 10, and a splash of olive oil 11, setting aside the remaining oil. Start blending at low speed and gradually add the remaining oil in a thin stream, until you obtain a thick cream 12. Set aside the pesto you have obtained, then focus on the fish and vegetable sauce.

Cut the salmon into cubes measuring 0.5 cm (about 1/4 inch) 13 and set them aside. Take the snow peas, remove the two ends, and rinse them under running water. Meanwhile, place a pot with plenty of salted water on the stove, which you will use for cooking the pasta. In a non-stick pan, sauté the garlic clove with a little olive oil; when the garlic has browned, remove it 14 and place the snow peas on the stove, seasoning with salt and pepper to your taste. Cook them over high heat for 8-10 minutes, adding 3-4 tablespoons of pasta cooking water 15.

Next, add the cubed salmon 16, searing it for 5 minutes. Finally, add the fennel greens 17 and the confit cherry tomatoes 18; mix well with a spatula and then turn off the heat.

When the pasta water is about to boil 19, cook the farfalle for 10 minutes. Once the pasta is ready, drain it 20 and add it to the pot with the salmon and vegetable sauce 21.

Add the arugula pesto you prepared 22 and mix with a spatula to combine all the ingredients well 23: your farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto are ready to be served 24.

Storage

Farfalle with salmon, snow peas, and confit cherry tomatoes with arugula pesto is best consumed freshly made. You can store it in the refrigerator in an airtight container for up to 1 day. Freezing is not recommended. The arugula pesto can be stored in the refrigerator, covered with a layer of oil, for 2 days. Alternatively, you can prepare convenient single portions to freeze and use as needed.

Advice

To make this dish, you can choose the pasta shape you prefer: fusilli, penne, rigatoni ... in short, whatever you like best! Additionally, for a more classic and delicate taste instead of the very flavorful confit cherry tomatoes, you can decide to use regular cherry tomatoes.

For the translation of some texts, artificial intelligence tools may have been used.