Farfalle with Smoked Salmon and Champagne Cream

If I have even the slightest extrasensory perception, I'm probably picking up on someone thinking, "Gee, that would have been a great New Years Eve recipe, why wait until January 10 to post it?!?!?"  Well, kiddos, there's a method behind the madness.  This was a great NYE recipe.  However, NYE meant parties, which meant waking up on January 1 and not wanting to even type the word "champagne" until December 31. 

Now that I'm feeling much, much better, it's time to post this fantastic recipe featuring farfalle ("bowties" to the lay person) bathed in a rich cream sauce laced with luxurious champagne and smoked salmon and dotted with caviar.  Sure, you can make your own cream sauce, but when I made this, I simply used Classico brand Alfredo.  If you cannot find Classico, use a top-quality brand that is not loaded with preservatives and artificial flavorings.  This dish is sure to impress! 

Farfalle with Smoked Salmon and Champagne Cream

1 lb. dried farfalle
1 jar Classico Alfredo
1/2 cup champagne
1/4 cup frozen peas, thawed
2 T. capers
dash cayenne pepper
generous amount of coarsely ground black pepper
4 oz. smoked salmon, sliced into thin strips
1 jar caviar (no need to go expensive, lumpfish works well)

Cook the pasta.  In the meantime, combine the Alfredo, champagne, peas, capers, cayenne, and pepper in a large, heavy-bottomed saucepan.  Heat over medium heat, stirring frequently, until the sauce begins to bubble slightly. 

Add the cooked farfalle to the saucepan.  Stir to combine until all the pasta is coated with the sauce.  Now, add the smoked salmon.  Stir just until combined, then serve immediately, garnishing with a spoonful of caviar.  Enjoy!!!