Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing
Copyright, 2006, Robin Miller, All rights reserved
See this recipe on air Monday Jun. 04 at 3:30 PM ET/PT.
1 pound bowtie (farfalle) pasta 2 teaspoons olive oil 1/2 cup diced pancetta 1 cup reduced-sodium vegetable or chicken broth 2 reserved grilled salmon steaks, cut into 2-inch pieces 1 cup quartered oil-packed artichoke hearts 2 tablespoons chopped fresh parsley leaves 4 cups mixed salad greens 1/2 cup Russian dressing 1 teaspoon cracked black peppercorns Cook pasta according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.
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