Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill
By Andrea GearyPublished on October 2, 2023
Time
40 minutes
Yield
Serves 4
Ingredients
¼ cup capers, rinsed and patted dry¼ cup vegetable oil for frying8 ounces farfalle ½ teaspoon table salt, plus salt for cooking pasta10 ounces snow peas, strings removed and cut crosswise into bite-size pieces1 (15-ounce) can cannellini beans, undrained1½ tablespoons lemon juice ½ teaspoon pepper 2 anchovy fillets, minced (optional)1 (5-ounce) can salmon, drained and flaked with fork⅓ cup crème fraîche 6 tablespoons chopped fresh dill leaves, divided
Before You Begin
You can substitute 1 teaspoon anchovy paste or ¼ teaspoon fish sauce for the minced anchovy fillets, if using. You can substitute navy or pinto beans for cannellini. You can substitute penne for farfalle. You can substitute cooked fresh salmon fillets for canned. You can substitute sour cream for crème fraîche.
Instructions
- Bring 2 quarts water to boil in large saucepan. While water is coming to boil, combine capers and oil in small bowl (capers should be mostly submerged). Microwave until capers have shrunk slightly and rustle when you stir them, about 5 minutes, stirring halfway through microwaving. Using fork, lift capers from oil and transfer to paper towel–lined plate (they will continue to crisp as they cool); set aside. Reserve caper oil.
- Add pasta and 1½ teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- Heat 1 tablespoon reserved caper oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add snow peas, 1 tablespoon water, and salt and stir to coat. Cover and cook, stirring occasionally, until snow peas are crisp-tender and still bright green, about 2 minutes. Stir in beans; lemon juice; pepper; anchovies, if using; and ½ cup reserved cooking water and cook until bubbling.
- Add snow pea mixture, salmon, crème fraîche, and ¼ cup dill to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Divide among 4 shallow bowls. Sprinkle with remaining 2 tablespoons dill and capers. Serve.
Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill
Time
40 minutesYield
Serves 4Ingredients
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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 starchy canned bean liquid helped in the same way. Snow peas and dill supplied fresh grassy notes, and capers—crisped quickly in the microwave—provided pops of salinity that punctuated the creamy sauce.
Want more? Read the whole storyBefore You Begin
You can substitute 1 teaspoon anchovy paste or ¼ teaspoon fish sauce for the minced anchovy fillets, if using. You can substitute navy or pinto beans for cannellini. You can substitute penne for farfalle. You can substitute cooked fresh salmon fillets for canned. You can substitute sour cream for crème fraîche.
Instructions
- Bring 2 quarts water to boil in large saucepan. While water is coming to boil, combine capers and oil in small bowl (capers should be mostly submerged). Microwave until capers have shrunk slightly and rustle when you stir them, about 5 minutes, stirring halfway through microwaving. Using fork, lift capers from oil and transfer to paper towel–lined plate (they will continue to crisp as they cool); set aside. Reserve caper oil.
- Add pasta and 1½ teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- Heat 1 tablespoon reserved caper oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add snow peas, 1 tablespoon water, and salt and stir to coat. Cover and cook, stirring occasionally, until snow peas are crisp-tender and still bright green, about 2 minutes. Stir in beans; lemon juice; pepper; anchovies, if using; and ½ cup reserved cooking water and cook until bubbling.
- Add snow pea mixture, salmon, crème fraîche, and ¼ cup dill to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Divide among 4 shallow bowls. Sprinkle with remaining 2 tablespoons dill and capers. Serve.
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