Farfalle with Spicy Pistachios and Smoked Salmon

This is a truly bizarre combination of ingredients that somehow all work together really really well.  The overall effect is a fairly light dish with umami out the wazoo.


  • 3/4 cup pistachios, shelled
  • 1 tbsp kosher salt
  • pinch cayenne
  • 2 tbsp veg oil
  • 1/2 lb farfalle
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 4 oz smoked salmon cut into bits
  • 1/2 cup fresh cilantro, minced
  • 2 tbsp olive oil
  • salt and pepper to taste

Set a large pot of water to boil before you start the pistachios.

Heat the veg oil in a small nonstick skillet until shimmering.  Add the pistachios, toss with salt and cayenne pepper.  Toast about 3 minutes or until they smell “nutty”.  Drain on paper towels.

Add farfalle to salted boiling water (don’t add the salt until you see bubbles unless you want to scorch the bottom of your stock pot).  When it’s about 5 minutes from done, add the asparagus.  Drain together and return to pot.

Add all other ingredients, toss to combine.  Serve hot or warm, with or without parmesan cheese.

(There will be no Dylan report for this dish because the 3 adults ate it all.  He probably wouldn’t have liked the pistachios or asparagus anyway.)

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