Pasta Bows With Smoked Salmon

• 6 spring onions scallions, sliced
• 1 cup butter
• 6 tablespoons dry white wine or vermouth, I actually used red wine sin
• 2 cups heavy cream
• 1 pinch nutmeg
• 8 ounces smoked salmon can use fresh salmon, or canned salmon br
• 2 tablespoons fresh dill
• 2 tablespoons fresh dill
• 1 dried dill
• lemon juice freshly squeezed
• 1 pound bow tie, farfalle pasta
• salt and ground black pepper

1. Slice the spring onions finely. Melt the butter in a pan and fry the onions for about 1 minute until they begin to soften.
2. Add the wine or vermouth and boil hard to reduce to about 2 Tablespoons. Stir in the cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for about 2 - 3 minutes, until slightly thickened.
3. If using fresh salmon, cut it into 1-inch squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.
4. Bring a large pan of slightly salted water to a boil (I started this while working on the sauce) and cook the pasta until al dente. Drain well and toss with the sauce.

onions, butter, white wine, heavy cream, nutmeg, salmon, fresh dill, fresh dill, dill, lemon juice freshly squeezed, pasta, salt

Taken from www.yummly.com/recipe/Pasta-Bows-With-Smoked-Salmon-1669478 (may not work)