Smoked Salmon, Cream Cheese and Chive Farfalle


Preparation info



    adult portions
    • Difficulty


    • Ready in

      15 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About


  • 2¾ cups dry farfalle
  • 1 cup plus 2 tablespoons cream cheese
  • 5 tablespoons milk
  • 4 ripe tomatoes, seeded and diced
  • 6 ounces smoked salmon, cut into small pieces
  • 1 handful chives, finely snipped


    1. Bring a pan of water to a boil, add the pasta and return to a boil. Boil about 10 minutes until just tender. Drain well, then return the pasta to the hot pan.
    2. Meanwhile, put the cream cheese and milk into a small pan and heat gently, stirring until the cream cheese melts. Add the tomatoes and stir about 1 minute, then stir in the smoked salmon and chives. Pour the sauce over the drained pasta and stir together. Serve hot.