Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing

• 1 pound bowtie (farfalle) pasta
• 2 teaspoons olive oil
• 1/2 cup diced pancetta
• 1 cup reduced-sodium vegetable or chicken broth
• 2 reserved grilled salmon steaks, cut into 2-inch pieces
• 1 cup quartered oil-packed artichoke hearts
• 2 tablespoons chopped fresh parsley leaves
• 4 cups mixed salad greens
• 1/2 cup Russian dressing
• 1 teaspoon cracked black peppercorns

1. Cook pasta according to package directions.
2. Drain and transfer to a large bowl.
3. Meanwhile, heat oil in a large skillet over medium heat.
4. Add pancetta and cook 3 minutes, until golden and crisp.
5. Stir in broth, salmon and artichokes and bring to a simmer.
6. Remove from heat and stir in parsley.
7. Stir mixture into bowties.
8. Season, to taste, with salt and black pepper.
9. Arrange salad greens on a serving platter.
10. Combine Russian dressing and peppercorns and pour over greens.
11. Serve pasta with salad on the side.

bowtie, olive oil, pancetta, vegetable, salmon, quartered oil, parsley, mixed salad greens, dressing, cracked black

Taken from www.foodnetwork.com/recipes/robin-miller/bowties-with-pancetta-grilled-salmon-and-artichokes-and-mixed-greens-with-russian-peppercorn-dressing-recipe.html (may not work)