Farfalle with Smoke Salmon and Broccoli Pesto

Farfalle with Smoke Salmon and Broccoli Pesto
  • 4 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time


Add all
  • broccoli pesto

  • 1

    Quebec broccoli, florets only

  • 3

    small bunches fresh basil, washed and patted dry

  • 7 Tbsp.
    (105 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    pine nuts

  • pasta

  • 1 lb
    (454 g)

    farfalle (bow-tie pasta)

  • salt to taste

  • sauce:

  • 1

    small onion, chopped

  • 5 tsp.
    (25 mL)


  • 1 Tbsp.
    (15 mL)


  • 5 oz
    (150 g)

    smoked salmon, julienned

  • 2 cups
    (500 mL)

    cooking cream 35% m.f.

  • 9 oz
    (250 g)

    fresh parmesan, grated or diced fine

  • Freshly ground pepper to taste



Purée broccoli, basil, oil and pine nuts together in a food processor or blender. Set aside.


Cook pasta in a pot of boiling salted water according to package instructions. Set aside.


In a big pot over high heat, cook onion and capers.

Add smoked salmon and cream and reduce a little over medium heat.

Add Parmesan and pepper and cook 3 minutes.


Stir pasta into sauce. Serve pasta on plates and pesto in small bowls. Top pasta with pesto to taste.

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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