Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill

Name: Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill
Yield: Serves 4
Ingredients: ¼ cup, capers, rinsed and patted dry; ¼ cup, vegetable oil for frying; 8 ounces, farfalle; ½ teaspoon, table salt, plus salt for cooking pasta; 10 ounces, snow peas, strings removed and cut crosswise into bite-size pieces; 1 , (15-ounce) can cannellini beans, undrained; 1½ tablespoons, lemon juice; ½ teaspoon, pepper; 2 , anchovy fillets, minced (optional); 1 (5-ounce) can, salmon, drained and flaked with fork; ⅓ cup, crème fraîche; 6 tablespoons, chopped fresh dill leaves, divided

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Appears in Cook's Illustrated November/December 2023

This weeknight combo is easy, protein-packed—and not at all predictable.

SERVES4

TIME40 minutes

Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill

WHY THIS RECIPE WORKS

Pasta and beans are economical, nutritious comfort in a bowl. In this recipe, we boiled the pasta in a small volume of water, which left the water extra-starchy and thus ideal for building a creamy, full-bodied (but light) sauce. The starch...

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