Pasta with Smoked Salmon and Cream Cheese Sauce

The mild cream cheese perfectly balances the salty, intense flavours of the capers and salmon.

12 oz farfalle (bow tie) or other tubular pasta
sea salt
black pepper, freshly cracked
1 small red onion, quartered and thinly sliced
2 oz cream cheese, cut into small pieces
¼ cup fresh dill, coarsely chopped or 1 tsp. dried dill weed
2 Tbsp. capers, drained and rinsed
4 oz smoked salmon, cut into bite-size pieces

Cook pasta in a large pot of boiling salted water until al dente, about 7-8 minutes. Reserve ½ cup pasta water. Add onion to pot, immediately drain pasta mixture, and return to pot.

Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water). Season lightly with salt and pepper. Serve.

Makes 4 servings.