Farfalle with smoked salmon

•  3/4 16-ounce package farfalle or bow-tie
•  passta
•  1 large carrot, grated (about 1 cup)
•  1/3 cup dry vermouth or dry white wine
•  1 cup light cream or half-and-half
•  1/2 teaspoon salt
•  1/4 teaspoon ground black pepper
•  1/2 pound sliced smoked salmon, cut into
•  2-inch pieces
•  1 tablespoon chopped fresh dill

In saucepot, prepare farfalle as label directs but do not use salt in water; drain.

Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.

Add vermouth and heat to boiling; cook 1 minute.

Stir in cream, salt, and pepper; heat to boiling.

Cook 1 minute.

Remove skillet from heat; stir in salmon pieces and chopped fresh dill.

Toss salmon mixture with pasta to serve.
 
 
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