Salmon and Garden Vegetable Farfalle (Bow Tie Pasta)
16 ounces mini Farfalle (bow-tie pasta)
1 Onion, diced
16 ounces Salmon, cut into bite-size pieces
1 (14.5oz) Can Diced Tomatoes with Basil, Garlic and Oregano
1 Cup Fresh Mini Heirloom Tomatoes (or any cherry tomatoes)
1/2 Cup Sweet Corn Kernels, frozen or can
1 Cup Asparagus, diced (save a few tips for garnish)
1 Teaspoon Dry Dill
1/2 Cup Sour Cream
2 Tablespoon Olive Oil
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, and set aside.
In a large skillet, heat 1 tablespoon olive oil and sauté the onion until soft, about 5 minutes. Remove from heat and set aside.
In the same skillet, add another tablespoon of olive oil, sauté salmon for a minute, then add the canned and fresh tomatoes, sweet corn and asparagus until warm through.
Add pasta and reserved onion into the pan. Toss, and continue to add the reserved pasta water a little at a time, to create a thin sauce that coats the farfalle (you may not need all the water). Season lightly with salt and pepper. Remove from heat and stir in sour cream until well combined. Sprinkle dill on top and garnish with asparagus tips. Serve and enjoy.