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